Arabic Beef And Rice

recipe

Yield:

5 servings (serving size: 1 cup beef mixture and 1 tablespoon vinegar)

Recipe from

Oxmoor House

Nutritional Information

Calories 417
Fat 12.1 g
Satfat 2.9 g
Protein 25.1 g
Carbohydrate 52.1 g
Cholesterol 53 mg
Iron 4.5 mg
Sodium 723 mg
Caloriesfromfat 26 %
Fiber 2.5 g
Calcium 41 mg

Ingredients

1 pound ground round or lean ground lamb
1 cup chopped onion
2 cups water
1 cup uncooked basmati or long-grain rice
2 teaspoons beef-flavored bouillon granules
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
Cooking spray
1/2 cup golden raisins
1/4 cup pine nuts, toasted
5 tablespoons seasoned rice vinegar

Preparation

Preheat oven to 350°.

Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain in a colander; return to skillet. Add water and next 5 ingredients; stir well.

Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 45 minutes or until liquid is absorbed. Stir in raisins and pine nuts. Serve with seasoned rice vinegar.

Note:

Oxmoor House Healthy Eating Collection

January 2001
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