4 Serves
90 Mins
28 g
50 g
38 g
In a large Dutch oven, heat the cooking oil over medium heat and brown the ground meat until fully cooked.
Ingredients, vitamins, and health benefits
Cooking Oil
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Vitamin E
2 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
167 µg / 400 µgCalcium
102 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
386 mg / 1,250 mgPotassium
603 mg / 4,700 mgSodium
536 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Add the diced onion and garlic to the pot, sautéing until softened and fragrant.
Stir in the rice and toast it in the pan for a few minutes until the edges become translucent.
Pour in the beef broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes until the liquid is absorbed.
Remove from heat and let the rice stand, covered, for 5 minutes to steam before fluffing with a fork.
Mixed Spices (Baharat)
Green peas
Ground Lamb
Onion
Garlic
Long Grain White Rice
Toasted Pine Nuts
Beef Broth
Vitamin A
16 µg / 900 µgVitamin C
20 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
167 µg / 400 µgCalcium
102 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
386 mg / 1,250 mgPotassium
603 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
35
g120
g31
g
AmericanZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgAlcohol
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