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Greek-Style Lamb With Rice

Estimated Nutritional Profile
Nutrient Quantity
Energy (kCal)5223.3345
Total fats (g)130.3112
Carbohydrates (g)818.1871
Protein (g)175.8657
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large, nonstick skillet, brown the ground lamb with onion and garlic. | 2. When lamb is no longer pink, tip pan and with spoon remove any accumulated fat. | 3. Stir in tomato puree, water, cinnamon and oregano. | 4. Sprinkle with pepper; bring just to a boil, then reduce heat and simmer about 10-15 minutes. | 5. Add more water if it seems too thick. | 6. To serve, mound rice on serving plates and top with lamb mixture. | 7. To freeze: Combine lamb and rice and put into freezer container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 1 1/4 ground 1513.89 0.0 95.7096 122.4153
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    garlic 1 teaspoon chopped 4.172 0.9257 0.1781 0.013999999999999999
    tomato puree 1 can 312.36 73.8156 13.562999999999999 1.7262
    water 1 cup 0.0 0.0 0.0 0.0
    cinnamon 1/8 teaspoon - - - -
    oregano 1/4 teaspoon 0.6625 0.1723 0.0225 0.0107
    black pepper - - - -
    white rice 5 cups cooked 3376.25 739.5375 65.9525 6.105

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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