Oven Baked Rice with Lamb and Cauliflower

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Oven Baked Rice with Lamb and Cauliflower

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What is the energy content breakdown?

Fat 55 25.4g / 55%

Carbohydrates 28 29.1g / 28%

Protein 17 18.3g / 17%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

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Oven Baked Rice with Lamb and Cauliflower

Name: Oven Baked Rice with Lamb and Cauliflower
Total time: 60 s
Yield: 6
Cuisine: Lebanese
Ingredients: 2 cups Basmati rice; 2 teaspoons Ground cardamom; 3 Smalls Eggplant peeled and diced; 2 teaspoons salt; 2 tablespoons Vegetable oil; 400 grams Lamb pieces with bones; 1 Medium Onions finely chopped; 5 Cloves Garlic finely chopped; 2 cubes Maggi® Chicken Stock; 3 cups Hot Water; 2 tablespoons Butter melted; 300 grams Cauliflower cut into florets; 1 Medium Onions finely chopped; 1/2 cup pine seeds toasted; 100 grams Bread dough

(0)

60 Min

Easy

Ingredients

6 Servings

2 cups

Basmati rice

2 tsp

Ground cardamom

3 Smalls

Eggplant, peeled and diced

2 tsp

salt

2 tbsp

Vegetable oil

400 g

Lamb pieces, with bones

1 Medium

Onions, finely chopped

5 Cloves

Garlic, finely chopped

2 cubes

Maggi® Chicken Bouillon

3 cups

Hot Water

2 tbsp

Butter, melted

300 g

Cauliflower, cut into florets

1 Medium

Onions, finely chopped

0.5 cup

Nuts, pine nuts, dried

100 g

Bread dough

Copy

Nutrition Value

Carbohydrates

29.16 g

Energy

410.01 kcal

Fats

25.45 g

Protein

18.32 g

Information per serving

Step 1
0 Min

Soak rice for 30 mins and drain. Combine all spices and gently mix together with wet rice. Allow to sit for 15 mins.
Step 2
0 Min

Peel and cut eggplants into 2 cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.
Step 3
0 Min

In a large saucepan, heat oil and fry lamb pieces until golden brown. Add chopped onions and fry for another 5 mins. Add garlic, MAGGI® Chicken Bouillon and water, and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.
Step 4
0 Min

Pour melted butter in the bottom of a Dutch oven or ovenproof pot (a clay pot would work best), layer cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover it.
Step 5
0 Min

Pour hot stock over the rice, garnish with fried onion slices and toasted pine seeds. Rice should be covered with stock, if needed, add more water.
Step 6
0 Min

Roll out bread dough to a large enough size to cover the top of the rice pot, plus an extra 3 cm hanging over the edge. Place over the pot and gently pinch the edges ensuring a tight seal between pot and dough.
Step 7
0 Min

Brush with melted butter and bake in a preheated oven for 45 mins or until the pastry is golden brown.

Step 1 of 7

Soak rice for 30 mins and drain. Combine all spices and gently mix together with wet rice. Allow to sit for 15 mins.

Step 2 of 7

Peel and cut eggplants into 2 cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

Step 3 of 7

In a large saucepan, heat oil and fry lamb pieces until golden brown. Add chopped onions and fry for another 5 mins. Add garlic, MAGGI® Chicken Bouillon and water, and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.

Step 4 of 7

Pour melted butter in the bottom of a Dutch oven or ovenproof pot (a clay pot would work best), layer cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover it.

Step 5 of 7

Pour hot stock over the rice, garnish with fried onion slices and toasted pine seeds. Rice should be covered with stock, if needed, add more water.

Step 6 of 7

Roll out bread dough to a large enough size to cover the top of the rice pot, plus an extra 3 cm hanging over the edge. Place over the pot and gently pinch the edges ensuring a tight seal between pot and dough.

Step 7 of 7

Brush with melted butter and bake in a preheated oven for 45 mins or until the pastry is golden brown.

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Oven Baked Rice with Lamb and Cauliflower

Ingredients

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