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Baked Lamb And Rice

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Ingredients
  Butter 3 Tablespoon
  Oil 1 Tablespoon
  Onions 2 , minced
  Raw rice 1⁄2 Cup (8 tbs)
  Cooked lamb 2 Cup (32 tbs), cubed
  Bean sprouts 1 Cup (16 tbs)
  Tomatoes/2 cups canned tomatoes, drained 4 , peeled and chopped
  Bouillon 2 Cup (32 tbs)
  Salt To Taste
  Basil 1 Teaspoon
  Oregano 1⁄2 Teaspoon
  Worcestershire sauce 1 Tablespoon
  Minced parsley 3 Tablespoon
Directions

Preheat oven to 350°.
In large skillet or saucepan heat oil and butter.
Saute onion for 3 minutes.
Stir in rice and saute for 2 minutes.
Add lamb, bean sprouts, tomatoes, bouillon, salt and herbs.
Simmer uncovered for 15 minutes.
Transfer to 2-qt.casserole.
Bake for 45 minutes until bubbling and rice is tender.
Sprinkle with minced parsley.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2136 Calories from Fat 860

% Daily Value*

Total Fat 96 g148.3%

Saturated Fat 40.8 g203.8%

Trans Fat 0 g

Cholesterol 615.1 mg205%

Sodium 1520.7 mg63.4%

Total Carbohydrates 134 g44.5%

Dietary Fiber 16.6 g66.5%

Sugars 30.9 g

Protein 181 g362.5%

Vitamin A 189.8% Vitamin C 268.7%

Calcium 34.3% Iron 121.6%

*Based on a 2000 Calorie diet

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Baked Lamb And Rice Recipe