Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
973
Calories
58g
Protein
51g
Fat
65g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 medium red onions, peeled, trimmed
- 1 tablespoon kosher salt plus more
- 1/2 cup extra-virgin olive oil, divided
- 4 garlic cloves, finely chopped
- 1/2 pound ground beef or lamb
- 2 dried bay leaves
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried mint
- 5 cups cooked white rice
- 1 cup dry white wine, divided
- 4 tablespoons fresh lemon juice, divided
- 1/2 cup finely chopped fresh dill
- 1 teaspoon finely grated lemon zest
- Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes