Directions:
- Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
- Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.
- Add beef broth to the dish and bake at 350F 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.23 Kcal (1847 kJ) | ||
| Calories from fat | 208.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.2g | 36% | |
|---|---|---|---|
| Cholesterol | 61.61mg | 21% | |
| Sodium | 440.19mg | 18% | |
| Potassium | 570.44mg | 12% | |
| Total Carbs | 37.85g | 13% | |
| Sugars | 8.85g | 35% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 20.5g | 41% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 8.2mg | 45% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 157.4 Kcal (659 kJ) | ||
| Calories from fat | 74.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 36% | |
|---|---|---|---|
| Cholesterol | 21.98mg | 21% | |
| Sodium | 157.03mg | 18% | |
| Potassium | 203.5mg | 12% | |
| Total Carbs | 13.5g | 13% | |
| Sugars | 3.16g | 35% | |
| Dietary Fiber | 1.79g | 20% | |
| Protein | 7.31g | 41% | |
| Vitamin C | 1.9mg | 9% | |
| Iron | 2.9mg | 45% | |
| Calcium | 20.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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