4 Serves
40 Mins
Heat the butter in a large saucepan over medium-high heat until melted.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
35 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
210 mg / 420 mgPhosphorus
708 mg / 1,250 mgPotassium
877 mg / 4,700 mgSodium
1236 mg / 2,300 mgZinc
12 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
17 g / 20 gCholesterol
139 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Add the ground beef to the saucepan and season with salt, allspice, cinnamon, and black pepper. Cook, stirring frequently, until the beef is browned and crumbly.
Stir in the chicken broth and rice, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer until the liquid is fully absorbed.
Meanwhile, melt the remaining butter in a small skillet over medium heat. Add the pine nuts and toast, stirring constantly, until they are golden brown.
Fold the toasted pine nuts into the cooked beef and rice mixture before serving.
19
g44
g70
g.jpg&w=3840&q=75)
Jordanian.jpg&w=3840&q=75)
Lebanese