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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Simple to prepare with a fresh & exotic flavor. The Saffron is a must & Basmati rice has one of the lowest & slowest impacts on blood sugar levels of all the white rices. Ingredients:
1 lb ground lamb |
2 cups basmati rice (or other long grain) |
1 onion (finely chopped) |
1/2 red bell pepper (finely chopped) |
2 3/4 cups low sodium chicken broth (no msg) |
2 ounces pine nuts |
4 tablespoons butter |
1/2 teaspoon salt |
1 cup frozen baby peas (thawed) |
1/4 cup hot water |
1/2 teaspoon saffron (steeped in hot water) |
1 bay leaf |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
Directions:
1. Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
2. Preheat oven to 350°F.
3. Melt butter in roaster over medium high heat.
4. Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
5. Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
6. Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
7. When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
8. When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
9. Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
10. Serve onto a warm platter or plates.
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