Lamb And Spinach Pilaf Recipe
Ingredients
| Salt free beef broth | 2 Cup (32 tbs) | |
| Uncooked cracked wheat/Bulgar | 1 Cup (16 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Lean ground lamb | 1 Pound | |
| Chopped onion | 1 Cup (16 tbs) | |
| Raisins | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Spinach | 10 Ounce, chopped |
Nutrition Facts
Serving size
Calories 390 Calories from Fat 168
% Daily Value*
Total Fat 19 g28.8%
Saturated Fat 7.9 g39.3%
Trans Fat 0 g
Cholesterol 55.2 mg18.4%
Sodium 171.7 mg7.2%
Total Carbohydrates 39 g12.9%
Dietary Fiber 7 g28%
Sugars 10.5 g
Protein 20 g39.7%
Vitamin A 88.7% Vitamin C 29.9%
Calcium 8.6% Iron 19.2%
*Based on a 2000 Calorie diet
Directions
Cover, reduce heat, and simmer 15 minutes or until bulgur is tender and liquid is absorbed.
Set aside; keep warm.
Cook lamb in a Dutch oven over medium heat until browned, stirring to crumble.
Drain in a colander.
Wipe pan drippings with a paper towel.
Return lamb to pan; add onion and next 7 ingredients.
Bring to a boil; cover, reduce heat, and simmer 7 minutes.
Add spinach; cover and simmer an additional 3 minutes or until spinach wilts.
Divide bulgur mixture evenly among 6 individual plates.
Top each serving with 2/3 cup lamb mixture.
Chef
