INGREDIENTS

INSTRUCTIONS

This is recently invented Central Asian pilaf, dating from just after
World War II. At first popular among teahouse pilaf cooks in eastern
Uzbekistan, it's now cooked all over that country. Most people squish
out the mild cooked garlic from the whole cloves and use it as a  sauce
for the pilaf. From "Plovy na Liubol Vkus" by Karim Makhmudov.  Put oil
in large pot, add onions and saute over medium heat until  light brown.
Add meat and stir until browned. Add carrots and 5 cups  water, and
cook over medium-high heat until meat is tender, about 7  minutes. Mix
whole heads of garlic into stew and sprinkle rinsed rice  over. Add 8
cups water, taking care not to disturb layering of rice  and stew, and
boil uncovered until rice absorbs water, about 40-45  minutes.  When
rice is done, heap rice in pot, cover, reduce heat to minimum,  cover
pot and steam 25-30 minutes. Serve 1 head garlic with each  portion of
pilaf. Makes 10-12 servings.  Each of 10 servings contains about: 569
calories; 278 milligrams  sodium; 22 milligrams cholesterol; 19 grams
fat; 85 grams  carbohydrates; 15 grams protein; 1.08 grams fiber.  From
Tuscon area newspapers, 1994, 3rd quarter, courtest Mike  Orchekowski.
File  ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 148
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 212.4mg
Potassium: 137.6mg
Carbohydrates: 6.2g
Fiber: 1.3g
Sugar: 2.4g
Protein: <1g