Chicken Stuffing-hashwey (lebanese)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lebanese | Lebanese, Side dish | 1 | Servings |
INGREDIENTS
| 4 | c | Ground lamb, approx. |
| 1 1/2 | Cubes margarine | |
| 2 1/2 | c | Rice |
| 2 | t | Salt |
| 1 1/2 | t | Cinnamon |
| 1/8 | t | Black pepper |
| 5 | c | Chicken broth |
| Chicken pieces | ||
| Slivered almonds |
INSTRUCTIONS
Preparation : Brown lamb with margarine. Stir in rice. (The rice absorbs the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes or more. Add chicken pieces and slivered almonds. ]]]]] Posted to MM-Recipes Digest V4 #187 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 850
Calories From Fat: 120
Total Fat: 12.8g
Cholesterol: 0mg
Sodium: 10893.9mg
Potassium: 1912.8mg
Carbohydrates: 122.3g
Fiber: 3.7g
Sugar: 6.2g
Protein: 52g