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Lamb and almond rice pilaf
Lamb and almond rice pilaf
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Nutritious vegetable pilaf with subtle spices, a satisfying one-pot dish.
Ingredients:
  • 27.30 gm olive oil
  • 1 brown onion, finely chopped
  • 20.00 gm boiling water
  • Pinch of saffron threads
  • 625ml (2 1/2 cups) salt reduced chicken style liquid stock
  • 1 x 7cm cinnamon stick
  • 300g (1 1/2 cups) Basmati rice
  • 25g (1/4 cup) flaked almonds
  • 200g cup mushrooms, thinly sliced
  • 400g lamb eye of loin (backstrap)
  • 1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
  • 150g (1 cup) frozen peas
  • 2 ripe tomatoes, coarsely chopped
  • 62.50 ml chopped fresh continental parsley
Instructions:
  • In a large saucepan over medium heat, sauté the onion and garlic in 1 tablespoon of oil for 4 minutes, or until the onion softens, stirring occasionally.
  • Combine the water and saffron in a small bowl while heating the stock and cinnamon in a medium saucepan over medium heat until simmering.
  • Stir in the rice to coat with the flavorful onions. Cook for 2 minutes, then pour in the saffron-infused mixture and the stock. Let it gently simmer, then lower the heat, cover, and cook undisturbed for 12 minutes.
  • While the rice cooks, toast the almonds in a large frying pan over medium heat for 3 minutes until fragrant. Remove to a plate. In the same pan, sauté the mushrooms in the remaining oil over medium-high heat for about 4 minutes until tender. Add the lamb to the pan and cook each side for 3 minutes for medium doneness. Serve on the plate with the almonds.
  • Combine the asparagus, peas, and tomato with the rice, then cover and let sit for 5 minutes.
  • Cut the lamb into thick slices against the grain. Mix in the lamb, almonds, mushrooms, and parsley with the rice mixture until well combined. Season with salt and pepper before serving.

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