Pilaf With Lamb And Cracked Wheat Or Rice Recipe

Summary

CuisineCourse
Method

Ingredients

 Lamb chops1 1⁄2 Pound
 Water6 Cup (96 tbs)
 Salt To Taste
 Whole peppercorns4
 Bay leaves2
 Lamb broth4 Cup (64 tbs)
 Coarse bulgur/Long grain rice2 Cup (32 tbs)
 Ground white pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3598 Calories from Fat 1877

% Daily Value*

Total Fat 205 g316%

Saturated Fat 0.76 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6413 mg267.2%

Total Carbohydrates 247 g82.2%

Dietary Fiber 69.5 g278%

Sugars 1.3 g

Protein 194 g388.9%

Vitamin A 3% Vitamin C 12.7%

Calcium 12.6% Iron 47.3%

*Based on a 2000 Calorie diet

Directions

In a medium saucepan, combine the lamb chops, water, salt, peppercorns, and bay leaves.
Bring to a boil over high heat.
Reduce to low and simmer, uncovered, for about thirty minutes, skimming the foam as it forms, till the lamb is tender.
Remove from heat.
Reserve and chop the meat.
Strain the broth to measure four cups, and bring the broth to a boil in a saucepan over high heat.
Stir in the rice or the bulgur, the cooked lamb and salt to taste.
Reduce to low and simmer about twenty minutes, or until all the liquid is absorbed and the bulgur or rice is tender.
Transfer to a serving platter and sprinkle with some white pepper.
Accompany with a leafy green salad.
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