We like rice pilaf with lamb. This is my new test recipe. It’s a small batch only, just enough for two – with some left over.

Main Ingredients

• 1 cup basmati or long-grain rice
• 250g cremini mushrooms, sliced thin
• 2 cups hot broth (vegetable or chicken)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2-3 tablespoons butter or oil
• left over leg of lamb

Spices & Herbs:

• 1 bay leaves
• 1 teaspoon thyme
• 1/2 teaspoon ground cumin
• ¼ teaspoon black pepper
• Pinch nutmeg
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon paprika
• fresh parsley (optional)

DIRECTIONS

1. Prep:

• Rinse 1 cup basmati or long-grain rice until clear
• Slice mushrooms thinly
• Dice onion
• Mince garlic
• Have 2 cups hot broth ready
• combine spices
• dice left over lamb
• Chop fresh parsley if using

2. Start cooking:

• Heat 1-2 tablespoons butter/oil in pot over medium heat
• Saute mushrooms – salt – in batches to ensure browned, not steamed – remove & set aside
• Sauté onion for 3-4 minutes, add garlic for 1 extra minute
• Add spices: cumin, thyme, black pepper, nutmeg, paprika – cook 1 minutes – remove & add to mushrooms

3. Add rice:

• Add more butter/oil – about a tablespoon
• Stir in rice, coat with spiced butter/oil
• Cook 1-2 minutes to lightly toast
• Add 2 cups hot broth
• Add back mushroom, onions & spice mixture
• Bring to simmer,
• Cover tightly, simmer 15-18 minutes

4. Final cooking:

• Don’t peek!
• Rest covered 10 minutes off heat
• Meanwhile, fry lamb pieces in butter/oil in another pan
• Fluff with fork, remove bay leaf
• Stir in lamb or serve on the side
• Add chopped fresh parsley if you have it