This is a recipe for Armenian pilaf that my mother always made when I was a kid. It was a great way to use up the remains of leg of lamb.
Make the lamb broth, using the remains of a leg of lamb or make it by boiling a single shoulder lamb chop. After the broth is made, recover the meat off of the bone and chop well, discarding all the fat and gristle. Chop into small bits of meat.
Break the vermicelli noodles into 2-3 inch pieces, and brown them in the butter along with several grains of the rice, using a large sauce pan. (This is for eye appeal). Add the rice, meat, broth, tomato sauce, salt and pepper mixing them well. Cover and simmer for 30 minutes or until rice is tender.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 291 | ||
Calories from Fat: 93 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 786.3mg | 27 % | |
Potassium 673.6mg | 18 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 35.9g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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