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Порций: 12

Ингредиенты

Cost per serving $1.41 view details

Инструкции

  1. Boil chicken necks and backs to get the chicken broth. Strain the broth till it is clear. You should have sufficient broth for 4 c. rice, if not, you can use the College Inn broth to make up the difference. (Don't use any water, all broth.)
  2. Cook the 2 pounds hamburger on top of stove at the same time. Heat butter on low flame, till butter is melted and put in pignolia nuts, stirring the nuts often so they do not burn, till they are light brown. Remove from heat and let it cold.
  3. Take the 8 c. of broth and let it come to a boil. Pour the 4 c. of rice into the broth and stir just 1 time to make sure it is mixed. When it is 3/4 cooked, add in the butter and pignolia mix to the rice. Be very careful how you mix it together adding the syrian allspice to taste and salt also. (Spices and pignolia nuts can be bought at a syrian oriental market.)

Nutrition Facts

Amount Per Serving %DV
Serving Size 358g
Recipe makes 12 servings
Calories 696  
Calories from Fat 377 54%
Total Fat 42.65g 53%
Saturated Fat 23.75g 95%
Trans Fat 0.48g  
Cholesterol 154mg 51%
Sodium 538mg 22%
Potassium 498mg 14%
Total Carbs 49.99g 13%
Dietary Fiber 1.4g 5%
Sugars 0.1g 0%
Protein 26.2g 42%
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