Mushroom And Almond Rice (With Lamb) Recipe
Servings: 1
Ingredients
- 12 x lamb cutlets, trimmed
- 1Â 1/2 c. long grain rice, rinsed
- 1/2 c. slivered almonds
- 1 Tbsp. extra virgin olive oil
- 5 x green shallots, thinly sliced
- 300 gm button mushrooms, thinly sliced
- 1 x orange, rind finely grated & juiced
- 1/3 c. currants
- Â Â salt/pepper
Directions
- Cook rice in a large saucepan of boiling water for 10 to 12 min, or possibly till just cooked. Drain.
- Meanwhile, heat a large non-stick frying pan over medium-high heat. Add in almonds and cook, stirring constantly, for 3 min or possibly till golden brown. Remove and set aside.
- Add in oil, green shallots and mushrooms to frying pan and cook, stirring occasionally, for 2-3 min or possibly till mushrooms are tender. Add in orange rind and juice, and cook for 30 seconds. Stir in rice, almonds and currants and toss gently over low heat till well combined. Season with salt and pepper.
- Keep hot.
- Preheat a grill or possibly BBQ on medium-high. Season lamb cutlets with pepper. Cook 3-4 min on each side or possibly till cooked to your liking. Serve lamb cutlets with rice.
- Serves 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 360g | |
| Calories 1392 | |
| Calories from Fat 225 | 16% |
| Total Fat 26.14g | 33% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 900mg | 26% |
| Total Carbs 262.1g | 70% |
| Dietary Fiber 9.5g | 32% |
| Sugars 33.47g | 22% |
| Protein 26.33g | 42% |
