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Lamb And Spinach Pilaf Recipe
|Salt free beef broth||2 Cup (32 tbs)|
|Uncooked cracked wheat/Bulgar||1 Cup (16 tbs)|
|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|
|Ground nutmeg||1⁄4 Teaspoon|
|Spinach||10 Ounce, chopped|
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 mg
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
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.