| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ethnic, Lamb, Rice |
10 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Garbanzos, dried |
| 5 |
c |
Rice |
| 3/4 |
c |
Oil |
| 3/4 |
lb |
Lamb, leg meat cubed |
| 2 |
|
Onions, sliced |
| 2 1/4 |
c |
Carrots, peel & dice |
|
|
Salt & Pepper |
| 1 |
t |
Cumin, ground |
| 1 |
c |
Barberries or Currants |
INSTRUCTIONS
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Makes 10
servings Soak garbanzos in water overnight, then drain. Soak rice in
warm salted water for 2 hours. Heat oil in large saucepan and brown
meat. Break onion slices into rings, add to saucepan and cook over low
heat until onions are browned, about 30 minutes. Add carrots and
garbanzos. Barely cover with water and simmer 1 hour, or until
garbanzos are tender. Season to taste with salt, pepper and cumin. Add
barberries. Drain soaking water from rice. Strew rice over meat and
add 1 quart of water. Bring to hard boil, uncovered. When water boils
off, pile rice and meat into pot and poke vent holes to bottom with
long handled wooden spoon. Cook covered over low heat 20 to 25
minutes. Serve pilaf on plate with meat arranged on top. Each serving
contains (approx): 510 calories, 122 mg sodium, 16 mg cholesterol, 19
grams fat, 73 grams carbohydrates, 11 grams protein, 0.72 gram
fiber. From the Register Guard 9/2/1992, by Charles Perry (LA Times)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”