Lamb and Rice Pockets
Prep time
Cook time
Total time
Flakey phyllo dough filled with seasoned lamb, rice, and vegetables is a great way to get your protein, carbs, and veggies, all in one convenient pocket.
Recipe type: Beef and Lamb Dinners
Serves: 6 pockets
  • [1/2] lb. ground lamb
  • 3 TB. extra-virgin olive oil
  • [1/2] large white onion, chopped
  • 4[1/2] cups water
  • 1 cup fresh or frozen green peas
  • 2 large carrots, shredded
  • 1[1/2] tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. seven spices
  • [1/4] tsp. ground cardamom
  • [1/2] tsp. ground cinnamon
  • 2 cups brown basmati rice
  • 1 pkg. phyllo dough (12 sheets)
  • [1/2] cup butter, melted
  1. In a large, 3-quart pot over medium heat, brown lamb for 5 minutes, breaking up chunks with a wooden spoon.
  2. Add extra-virgin olive oil and white onion, and cook for 5 minutes.
  3. Add water, green peas, carrots, salt, black pepper, seven spices, cardamom, and cinnamon, and bring to a simmer.
  4. Add brown basmati rice, cover, reduce heat to low, and cook for 40 minutes.
  5. Preheat the oven to 400ºF.
  6. Place first sheet of phyllo on your work surface, brush with melted butter, lay second sheet of phyllo on top, and brush with melted butter. Cut phyllo into 10x10-inch squares.
  7. Spoon 1 cup rice mixture into center of phyllo square, and fold each side over to form a square. Place pocket on a baking sheet, and brush top with butter. Bake for 15 to 20 minutes or until pockets are golden brown.
  8. Serve warm with a side of Greek yogurt.
Tasty Tip
If you don't like carrots or peas, you can substitute your choice of vegetable instead. Try broccoli or asparagus, for example. Just be sure to chop whatever you decide to use small.
Nutrition Information
Serving size: 1 pockets Calories: 499 Fat: 31g Saturated fat: 14g Carbohydrates: 44g Sodium: 914mg Fiber: 3g Protein: 13g Cholesterol: 66mg




Do you cook the rice first before adding it?

6 February , 2016

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