** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Brown 2/3 of the butter in lge. pot. Add meat and brown on all sides.
3. Add onions and continue to cook until they become a light golden color.
4. Add tomatoes or diluted tomato paste, and the salt, pepper and water.
5. Cover pot and simmer until meat is tender, abt.
6. 1 hr. Put meat into casserole and keep it warm.
7. Strain sauce; measure it. Add water if necessary to make 8 or 9 cups.
8. Pour into lge. pot and bring to a boil. Add rice.
9. Stir at the start to prevent sticking. Cover and simmer until most of the liquid is absorbed, 20 to 30 minutes Remove from heat.
10. Add meat and mix well. Brown remaining butter and pour it over the rice.
11. Cover pot with a clean towel, then cover towel with pot lid.
12. Let stand for 5 minutes Serve hot. Serves 6 to 10.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Tomato, Rice, Beef, Onion allergies.