Spinach and lamb rice pilaf is a complete meal made in one pot. This is the perfect dish for dinner parties or a quick weeknight meal — fabulously tasty and full of good and healthy ingredients. Don’t let the long list of ingredients put you off. If you look closely, they are mostly pantry essentials you already have on hand.
Ingredients
- 8 lamb cutlets
- 4 tablespoons olive oil
- 1 onion finely diced
- 2 garlic cloves chopped
- 1 red chilli finely diced
- 1 can diced tomatoes or 3-4 ripened fresh tomatoes
- 100 grams of spinach shredded
- 1 cup basil leaves shredded
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- ½ teaspoon oregano dried
- 1 tablespoon Vegeta or salt to season
- ground black pepper
- 2 cups basmati rice
- 2 ½ cups boiling water
Notes from Rouba
- Rice vs. pilaf — what’s the difference?
- I also have a vegetarian rice option if you’re looking for a meatless dinner recipe.
Method
Step 1.
Place the rice in a sieve and wash until water runs clear. Set aside.
In a large pot, heat 2 tablespoons of olive oil and lightly brown the lamb cutlets on both sides. Remove and set aside on wire rack.
Step 2.
Using the same pot, heat the remaining 2 tablespoons of olive oil over medium heat, add chopped onions and saute until translucent. Stir in garlic and chilli and continue to cook for about 30 seconds. Stir in the spices and tomato. Then add the remaining ingredients. Season with salt and pepper. Mix well, heating everything through.
Step 3.
Arrange the lamb cutlets over the rice. Add the water, put a lid on, and cook on low heat for approximately 20 minutes or until the rice is cooked.
Servings: serves 4-6 people
Why you will love this :
Home-cooked meal
Gluten-Free
Healthy
Delicious
Aromatic
What salad best pairs with this?
Differently going to make this