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Arabic Beef And Rice

Arabic Beef And Rice

Oxmoor House JANUARY 2001

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

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.

Nutritional Information

Amount per serving
  • Calories: 417
  • Fat: 12.1g
  • Saturated fat: 2.9g
  • Protein: 25.1g
  • Carbohydrate: 52.1g
  • Cholesterol: 53mg
  • Iron: 4.5mg
  • Sodium: 723mg
  • Calories from fat: 26%
  • Fiber: 2.5g
  • Calcium: 41mg
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Arabic Beef And Rice recipe

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