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Lamb & Spinach Pilaf

fast.cook's picture
  Regular strength beef broth 2 1⁄4 Cup (36 tbs)
  Cracked wheat bulgur 1 Cup (16 tbs)
  Spinach 3⁄4 Pound
  Salt 1⁄2 Teaspoon
  Lean ground lamb 1 Pound
  Onion 1 Large, chopped
  Ground cinnamon 1⁄2 Teaspoon
  Water 1⁄3 Cup (5.33 tbs)
  Raisins 1⁄2 Cup (8 tbs)

In a 2-quart pan, bring broth to a boil over high heat.
Add wheat, then cover pan.
When broth returns to a full rolling boil, reduce heat and simmer until wheat is tender to bite and liquid has been absorbed 15 to 20 minutes.
Meanwhile, remove and discard spinach stems; rinse leaves, pat dry, and cut into 1-inch-wide strips.
Set aside.
Sprinkle salt into a wide frying pan over medium heat.
Crumble lamb into pan; cook, stirring, until meat begins to brown.
Discard all but 2 tablespoons of the drippings.
Add onion, cinnamon, water, and raisins to pan; cover and simmer for 5 minutes.
Stir spinach into meat mixture; cover and cook just until spinach is wilted 1 to 2 minutes.
Remove from heat and season to taste with pepper.
Mound hot cracked wheat on a platter and top with meat mixture.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2317 Calories from Fat 1003

% Daily Value*

Total Fat 111 g171.5%

Saturated Fat 47.6 g237.9%

Trans Fat 0 g

Cholesterol 331.1 mg110.4%

Sodium 3314 mg138.1%

Total Carbohydrates 231 g76.9%

Dietary Fiber 45.4 g181.4%

Sugars 68.6 g

Protein 116 g232.1%

Vitamin A 638.5% Vitamin C 201.4%

Calcium 63.8% Iron 130.5%

*Based on a 2000 Calorie diet

Lamb & Spinach Pilaf Recipe