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Suggest a better descriptionHeat the vegetable oil and saute the meat and spices, breaking up any lumps. Add seasoning and the water, cover and cook for 30 minutes. Add the orange or lemon zest, pine kernels and walnuts and a little water if needed, stir and cook for 5 more minutes. Remove the cinnamon stick. In the meantime, bring the stock or water to the boil for the pilau, add the saffron if using, and the rice and salt. Stir, cover tightly and cook as gently as possible, for 12-15 minutes, until all the liquid has been absorbed and the rice is tender. Serve the meat piled on top of the rice.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 4 servings | ||
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Calories: 63 | ||
Calories from Fat: 62 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 6.6mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
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: 63
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