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Add a photoServings: 12
Ingredients
- Syrian Allspice - salt
- 4 c. rice (Uncle Bens converted)
- 8 c. chicken broth
- 1 pound butter (lightly salted)
- 2 pound hamburger
- 1/2 pound pignolia nuts
- 1 pound chicken necks & backs (to boil for broth)
- College Inn chicken broth (if needed)
Directions
- 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.)
- 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.
- 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.)
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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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