My Everchanging Garden

Gardening That Grows With Me

Spiced Mushroom Pilaf with Left Over Lamb

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
  1. 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
  1. 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
  1. 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

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