Valencian Lamb and Rice

Valencian Lamb and Rice

Health Rating
Prep Cook Ready in Servings
30 min 1 h 15 min 1 h 45 min 10


200 gm Blood sausage, black pudding, raw (about 1 sausage)
4 tbsp Bread crumbs, plain
1 medium stalk(s) Celery
1/2 cup Chickpeas, raw
1/2 tsp Cinnamon
1 large egg Egg
200 gm Sausage, bratwurst, pork (about 1 sausage)
1 clove(s) Garlic (finely chopped)
200 gm Lamb, leg, lean (diced)
2 tbsp Olive oil
3 tbsp Parsley, fresh (flat leaf, chopped)
1 parsnip(s) Parsnip
50 gm Pork, cured, ham, whole, lean, roasted (finely chopped)
1 ear Pork, ears, frozen, simmered (salted)
100 gm Pork, ground, lean
1 small Red onion
1 medium Turnip
1 1/2 cup White rice, short-grain, dry


Soak the chickpeas in water for 3-4 hours, then drain (Option to use canned chickpeas. Drained and rinsed)

Meanwhile, chop the onion, parsnip, celery and turnip into 2 cm dice and set aside. Bring 2 litres of water to a boil in a large pot. Add diced lamb and pig's ear (whole).

Bring water back to boil then reduce to a steady simmer and cook for 30 minutes. Next, add the drained chickpeas, diced onion, parsnip, celery and turnip and season to taste- if the pig's ear was slated you may not need any more salt.
Continue to simmer for another 20 minutes.

Meanwhile combine the pork mince with bread crumbs, cured ham, egg, cinnamon, and 1 tablespoon of chopped parsley. Season well. Take heaped tablespoons of the mixture and roll them into balls.

Add the whole sausages and the meatballs to the pot. Return to a simmer and cook for a further 10 minutes, or until the meatballs are firm to the touch and cooked through. Cover. Turn off heat.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place a heavy based flameproof casserole on stovetop over medium-high heat. Add the oil and chopped garlic and cook, stirring for 2 minutes or until the garlic is lightly golden. Add the rice and stir for a further 1 minute. Stir in 600 mL (21 fl oz) of the cooking liquid from the stew. Bring to the boil, cover and place in oven for 20 minutes or until rice is cooked. Gently reheat the stew and serve the rice, garnished with the remaining parsley.

Nutrition Facts

Per Portion

Calories 409  
Calories from fat 173  
Calories from saturated fat 57  
Total Fat 19.2  g
Saturated Fat 6.3  g
Trans Fat 0.1  g
Polyunsaturated Fat 2.7  g
Monounsaturated Fat 9.2  g
Cholesterol 90  mg
Sodium 447  mg
Potassium 384  mg
Total Carbohydrate 39  g
Dietary Fiber 2.8  g
Sugars 3.1  g
Protein 20.5  g

Dietary servings

Per Portion

Grain 1.0
Meat 1.1
Meat Alternative 0.3
Vegetables 0.8

Energy sources

Pygal 38% 461.245515429 161.845381578 42% 333.796694379 269.601052604 20% 328.385777747 124.034976494 38% 42% 20% Carbohydrates Fat Protein


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