Presh me Oriz Leek and Rice Bake
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 5 (estimated)
Nutrition facts
- Protein19 %22 g
- Carbs43 %51 g
- Fat38 %20 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 471 kcal | 105 kcal |
| Protein | 22 g | 4.9 g |
| Carbs | 51 g | 11.3 g |
| Fat | 20 g | 4.4 g |
One serving is about 450 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty23/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Lamb - Albania
Ingredients
- 200 g Rice
- dashes Olive oil
- 1 Onion (Diced)
- pinches Pepper
- pinches Salt
- 400 g Lamb Mince
- 500 g Leek
- 1 l Lamb Stock
Instructions
Cooking
Fry the leeks in a small dash of olive oil for a few minutes until they start to brown.
Add the onions and mince and fry until everything is browned. Ensure you keep stirring to prevent the leeks catching and burning.
Add the rice and stir together for a few minutes ensuring the rice is well blended and coated in any juices.
Add the lamb stock, salt and pepper. Give it a good stir and leave it to come to the boil. Leave to boil for 2 minutes.
Baking
Pour the mixture into a large baking tray, place on the bottom self of a preheated oven at 180 degrees. Leave to bake for up to 1 hour. The dish is ready when all the liquid is evaporated and the rice is soft.
Serving
Once cooked turn off the oven and keeping the door open leave the leek and rice bake to cool for 10 minutes before serving.
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
Comments
Log in to leave a comment.
No comments yet
Be the first to comment on this recipe.
