Middle Eastern Lamb and Lentil Rice Pilaf
This Middle Eastern Lamb and Lentil Rice Pilaf is so aromatic that in the event you happen to near your eyes you’ll be all of a sudden transported to a spice market somewhere within the desert. With a shocking volume of greens “hidden” within the pilaf, here is a whole meal made in a single pot with an “A” Grade nutrition rating. Just 10 minutes of lively effort, a fabulous midweek meal so as to feature on your rotation!
Wikipedia says “A Pilaf is a dish wherein rice is cooked in a seasoned broth.” That’s precisely what this dish is. Lamb mince and spinach cooked with rice seasoned with Middle Eastern spices. Hence it’s identify – Middle Eastern Lamb and Lentil Rice Pilaf. I’ve repeatedly professed my love for Middle Eastern food. It’s the spices that does it for me. I discover the odor and flavour of Middle Eastern spices irresistible. If you've got a stash of cumin, coriander, paprika, turmeric, cardamon and cinnamon, you’ll have the flavourings for the bulk of Middle Eastern dishes.
You’ll be stunned on the volume of greens “hidden” on this pilaf. There are 6 cups of silverbeet (chard) – packed cups! It appears like a vast mound whenever you chop it nevertheless it surely wilts significantly, as you possibly can see within the photograph above. I trade among spinach and silverbeet on this recipe depending on fee as they will range fairly a lot. You’ll need 1 1/2 to 2 bunches of spinach, or about 1/2 – 3/4 a number of silverbeet (leaves only).
Even with that a lot silverbeet, my Middle Eastern Lamb and Lentil Rice Pilaf itself only has a Nutrition Grade score of “B” (I ran it by means of a Nutritional Analysis). The situation I discover with coming up with contemporary suggestions for one pot food is making particular that they're a whole meal. To me, a whole meal is one with a Nutrition Grade score of A. So in the event you happen to serve this with a number of juicy slices of tomato (just plain, no dressing), it brings it as plenty as A. This pilaf is so aromatic that plain slices of tomato are the ideal accompaniment to convey a burst of freshness to this meal.
Food Geek Stuff: This is the part the place I prattle on about logic for why I do issues a particular way, what works and what doesn’t. It’s variety of sharing my courses discovered from all of the makes an attempt and disasters making this over the years. Those that aren’t interested can skip proper over it and get to the recipe!
a) Silverbeet (chard) – I made this one utilizing silverbeet simply due to the fact that’s what I had. Silverbeet leaves are thicker than spinach so the steps are barely different. My selection is to rip the inexperienced leaves off the white stems as the stems take longer to cook dinner and you’ll cease up with barely crunchy bits within the pilaf. If you don’t thoughts that, then contain the stem but I suggest reducing it finely. Silverbeet cooked with the rice tends to turn brown.
So to hold the shade of this dish additional appealing, I only cook dinner half the silverbeet with the rice, then I upload the special half whereas the rice is resting – just unfold it over the higher of the rice and clamp the lid again on. The residual warmth wilts the spinach whereas the rice is resting, then stir it through. Why only half? Because silverbeet has thicker leaves than spinach and once I tried “steaming” it all utilizing the residual heat, it didn't wilt very much.
b) Spinach – spinach leaves are additional mushy than silverbeet, so it's greatest delivered after the rice has cooked otherwise it wilts so a lot that it nearly disappears and likewise turns a piece brownish. So when utilizing spinach, I upload it all to the resting rice.
c) Water volume – when making pilaf, you should get the water volume proper simply due to the fact special meats and vegetables take in and launch special amounts of liquid. To cook dinner plain rice, commonly the ratio is 1 cup of rice to at least one 1/2 cups of water. In this recipe, whenever you pour the water in with the rice, meat, lentils and silverbeet, it'll maybe seem like there isn't sufficient water. But the silverbeet and lentils cooked with the rice releases barely bit of water, plus the silverbeet (or spinach) that's delivered to the resting rice releases a small volume of liquid as properly which is absorbed. So the mixture of those points contribute to the liquid content material to provide a perfectly al dente rice pilaf.
d) Adding additional vegetables – in the event you happen to desire so as to feature additional vegetables, you should think about the impact of watery vegetables on the water to rice ratio. Too a lot liquid will outcome in overcooked rice which is sticky and gluggy. For example, peas and carrots won't launch nor take in (much) liquid so no adjustment is required. They can merely be delivered whenever you upload the rice.
But zucchinis, eggplants and capsicums (bell peppers) have a excessive water content. So in the event you happen to desire so as to feature vegetables with a excessive water content material to this recipe, you should sauté them separately, then set apart so as to feature later when you're including the rice. The cause you've got to sauté them separately is simply due to the fact with the volume of ingredients already on this recipe, including additional vegetables will crowd the pan and you’ll cease up “stewing” everything rather of sautéing it. Who proper the following likes stewed mince? Not me!
e) Other meats – this dish is simply as fabulous made with red meat mince (ground beef). Lamb is greatest as the flavour of lamb is fairly solid which is going properly with those aromatic spices. The energy of the spice flavour is the cause why I don’t assume hen mince is correct simply due to the fact you simply won’t style any hen at all!
f) Vegetarian – yes, this dish is nice to make correct into a vegetarian dish. Substitute the lamb with additional vegetables (follow d) above) or simply omit altogether. Great vegetables so as to feature are: grated or diced carrot, zucchini and eggplant.
OK, sufficient with the foodie geek stuff! Here’s the recipe. It serves four traditional servings or 5 smaller servings. Love to listen in the event you happen to attempt it and what you think! I all of the time love getting comments (constructive criticism is all of the time welcome :)).
Middle Eastern Lamb and Lentil Rice Pilaf
Coriander, cumin and cinnamon is a vintage Middle Eastern spice mixture that is going fabulously with lamb. It also works very properly with beef. I switch among utilizing spinach and silverbeet (chard) for this recipe simply due to the fact usually one is higher worth than the other, so I've covered directions for equally as they're barely special (because spinach leaves are additional delicate). I serve this with a a a part of contemporary sliced tomatoes (without dressing) to make a whole meal. The blank flavours of the tomato are a ideal distinction to the aromatic rice.
Ingredients
SPICE MIX
TO SERVE
Instructions
Recipe Notes:
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Wikipedia says “A Pilaf is a dish wherein rice is cooked in a seasoned broth.” That’s precisely what this dish is. Lamb mince and spinach cooked with rice seasoned with Middle Eastern spices. Hence it’s identify – Middle Eastern Lamb and Lentil Rice Pilaf. I’ve repeatedly professed my love for Middle Eastern food. It’s the spices that does it for me. I discover the odor and flavour of Middle Eastern spices irresistible. If you've got a stash of cumin, coriander, paprika, turmeric, cardamon and cinnamon, you’ll have the flavourings for the bulk of Middle Eastern dishes.
You’ll be stunned on the volume of greens “hidden” on this pilaf. There are 6 cups of silverbeet (chard) – packed cups! It appears like a vast mound whenever you chop it nevertheless it surely wilts significantly, as you possibly can see within the photograph above. I trade among spinach and silverbeet on this recipe depending on fee as they will range fairly a lot. You’ll need 1 1/2 to 2 bunches of spinach, or about 1/2 – 3/4 a number of silverbeet (leaves only).
Even with that a lot silverbeet, my Middle Eastern Lamb and Lentil Rice Pilaf itself only has a Nutrition Grade score of “B” (I ran it by means of a Nutritional Analysis). The situation I discover with coming up with contemporary suggestions for one pot food is making particular that they're a whole meal. To me, a whole meal is one with a Nutrition Grade score of A. So in the event you happen to serve this with a number of juicy slices of tomato (just plain, no dressing), it brings it as plenty as A. This pilaf is so aromatic that plain slices of tomato are the ideal accompaniment to convey a burst of freshness to this meal.
Food Geek Stuff: This is the part the place I prattle on about logic for why I do issues a particular way, what works and what doesn’t. It’s variety of sharing my courses discovered from all of the makes an attempt and disasters making this over the years. Those that aren’t interested can skip proper over it and get to the recipe!
a) Silverbeet (chard) – I made this one utilizing silverbeet simply due to the fact that’s what I had. Silverbeet leaves are thicker than spinach so the steps are barely different. My selection is to rip the inexperienced leaves off the white stems as the stems take longer to cook dinner and you’ll cease up with barely crunchy bits within the pilaf. If you don’t thoughts that, then contain the stem but I suggest reducing it finely. Silverbeet cooked with the rice tends to turn brown.
So to hold the shade of this dish additional appealing, I only cook dinner half the silverbeet with the rice, then I upload the special half whereas the rice is resting – just unfold it over the higher of the rice and clamp the lid again on. The residual warmth wilts the spinach whereas the rice is resting, then stir it through. Why only half? Because silverbeet has thicker leaves than spinach and once I tried “steaming” it all utilizing the residual heat, it didn't wilt very much.
b) Spinach – spinach leaves are additional mushy than silverbeet, so it's greatest delivered after the rice has cooked otherwise it wilts so a lot that it nearly disappears and likewise turns a piece brownish. So when utilizing spinach, I upload it all to the resting rice.
c) Water volume – when making pilaf, you should get the water volume proper simply due to the fact special meats and vegetables take in and launch special amounts of liquid. To cook dinner plain rice, commonly the ratio is 1 cup of rice to at least one 1/2 cups of water. In this recipe, whenever you pour the water in with the rice, meat, lentils and silverbeet, it'll maybe seem like there isn't sufficient water. But the silverbeet and lentils cooked with the rice releases barely bit of water, plus the silverbeet (or spinach) that's delivered to the resting rice releases a small volume of liquid as properly which is absorbed. So the mixture of those points contribute to the liquid content material to provide a perfectly al dente rice pilaf.
d) Adding additional vegetables – in the event you happen to desire so as to feature additional vegetables, you should think about the impact of watery vegetables on the water to rice ratio. Too a lot liquid will outcome in overcooked rice which is sticky and gluggy. For example, peas and carrots won't launch nor take in (much) liquid so no adjustment is required. They can merely be delivered whenever you upload the rice.
But zucchinis, eggplants and capsicums (bell peppers) have a excessive water content. So in the event you happen to desire so as to feature vegetables with a excessive water content material to this recipe, you should sauté them separately, then set apart so as to feature later when you're including the rice. The cause you've got to sauté them separately is simply due to the fact with the volume of ingredients already on this recipe, including additional vegetables will crowd the pan and you’ll cease up “stewing” everything rather of sautéing it. Who proper the following likes stewed mince? Not me!
e) Other meats – this dish is simply as fabulous made with red meat mince (ground beef). Lamb is greatest as the flavour of lamb is fairly solid which is going properly with those aromatic spices. The energy of the spice flavour is the cause why I don’t assume hen mince is correct simply due to the fact you simply won’t style any hen at all!
f) Vegetarian – yes, this dish is nice to make correct into a vegetarian dish. Substitute the lamb with additional vegetables (follow d) above) or simply omit altogether. Great vegetables so as to feature are: grated or diced carrot, zucchini and eggplant.
OK, sufficient with the foodie geek stuff! Here’s the recipe. It serves four traditional servings or 5 smaller servings. Love to listen in the event you happen to attempt it and what you think! I all of the time love getting comments (constructive criticism is all of the time welcome :)).
Middle Eastern Lamb and Lentil Rice Pilaf
Coriander, cumin and cinnamon is a vintage Middle Eastern spice mixture that is going fabulously with lamb. It also works very properly with beef. I switch among utilizing spinach and silverbeet (chard) for this recipe simply due to the fact usually one is higher worth than the other, so I've covered directions for equally as they're barely special (because spinach leaves are additional delicate). I serve this with a a a part of contemporary sliced tomatoes (without dressing) to make a whole meal. The blank flavours of the tomato are a ideal distinction to the aromatic rice.