Lamb and Lentil Rice Pilaf
About the recipe
Fragrant spices, tender lamb, and hearty lentils come together in this comforting rice pilaf. 🍚
Warm, filling, and full of depth, it’s a one-pot wonder packed with rich, aromatic goodness in every bite!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 4
- Meat, Poultry & Seafood
- 200 grams Lamb mince
- Vegetables & Fresh Produce
- 1 pieces Medium brown onion
- 2 Clove Garlic
- 400 grams Tin of lentils
- 4.5 cup Silverbeet
- Oils, Sauces & Condiments
- 2 tbsp Olive oil
- 2 tsp Ground coriander
- 2.5 tsp Ground cumin
- 1/2 tsp Cinnamon
- 1/2 tsp Chilli powder
- 1/2 tsp Sea salt
- 1.5 tsp Black pepper
- 1 tsp Sugar
- Grains, Pasta & Legumes
- 1 cup Basmati rice
Method
Step 1
Heat the olive oil in a large pot over medium heat. Add the garlic and onion cook until fragrant (about 2 – 3 minutes).
Step 2
Add the lamb and cook until browned, combine the spice mix and add to the pot cooking for 30 seconds until the spices are mixed through the meat. Add 1/2 the silverbeet to the pot and allow to slightly wilt.
Step 3
Add the rice, water and lentils stirring to combine. Bring to simmer, put the lid on and cook for another 10 minutes until the water is absorbed.
Step 4
Remove the pot from the heat and add the remaining silverbeet, then put the lid back on and let sit for a further 10 minutes. Remove the lid, stir through and fluff up rice. Serve warm and enjoy!
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Review Lamb and Lentil Rice Pilaf.