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Mushroom and Almond Rice with Lamb




Source of Recipe


unsure






Recipe Introduction


serves 4
preparation 10 minutes
cook 20 minutes





List of Ingredients



• 1 1/2 cups long grain rice, rinsed
  
• 1/2 cup slivered almonds
  
• 1 tbs olive oil
  
• 5 green shallots, thinly sliced
  
• 1 orange, rind finely grated
  
• juice of said orange
  
• 1/3 cup currants
  
• salt/ground black pepper
  
• 12 lamb cutlets
  






Instructions



1. Cook rice in large saucepan of boiling water 10-12 minutes or until just cooked. Drain.
   
2. Heat a large non-stick frypan over medium high heat. Add almonds and cook, stirring constantly for 3 minutes or until golden. Remove and set aside.
   
3. Add oil, green shallots and mushrooms to frying pan and cook stirring occaisionally for 2-3 minutes or until mushrooms are tender. Add orange rind and juice and cook for 30 seconds.
   
4. Stir in rice, almonds and currants and toss gently over low heat until well combined. Season with salt and pepper. Keep warm.
   
5. Preheat a grill or barbecue on medium high. Season lamb cutlets with pepper. Cook 3-4 minutes on each side or until cooked to your liking.
   
6. Serve lamb sutlets with rice.
   






Final Comments


A green or bean salad including fresh mint would be the ideal veg accompaniment. This meal would be nicest eaten on a patio overlooking eucalypts at sunset with tealight candles and fairy lights. White wine might compliment it too.