Lebanese rice with mince recipe

  • Serves 5
  • 30 mins to prepare and 45 mins to cook
  • 665 calories / serving
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041163 Lebanese Rice with Mince HERO

In a heavy based frying pan sweat the onion and garlic. Add the lamb mince and cook until it browns. Add the cumin and ground coriander. Add a dash of Worcester sauce and season with salt and pepper.

Add a little stock (made with a stock cube) and cook over a high heat until mince is cooked through.

Fry the rice noodles in the melted butter add the rice and fry for 1 minute. Add the water and cook for approximately 20 minutes until the water has been absorbed and rice is tender. (Add a little more boiling water if necessary).

Roughly chop the coriander and add to the yogurt. Toast the pine nuts in a dry pan for a minute and remove from the heat. When cooked, turn the rice into a serving dish, top with the cooked mince and drizzle over the yogurt and chopped coriander and sprinkle with the toasted pine nuts.

Serve immediately.

To give your dish an extra kick of spice you can add ½ tablespoon of dried red chilies.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 225g (8oz) short grain rice
  • 60g (2½oz) rice noodles broken into small pieces
  • 50g (1½oz) butter
  • 100g pine nuts
  • 200ml water
  • 500g (1lb 1oz) minced lamb
  • 2tsp ground cumin
  • 2tsp ground coriander
  • dash of Worcestershire sauce
  • lamb stock cube
  • 2 sprigs fresh coriander
  • 2 cloves garlic crushed
  • 1 onion finely diced
  • salt
  • pepper
  • 150ml natural yogurt
  • Energy 2785kj 665kcal 33%
  • Fat 39g 56%
  • Saturates 13g 65%
  • Sugars 5g 6%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 54.5g Protein 28.6g Fibre 1.4g


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