Mushroom and almond rice (with lamb)

Yield: 1 servings

Measure Ingredient
12 \N Lamb cutlets; trimmed
1½ cup Long grain rice; rinsed
½ cup Slivered almonds
1 tablespoon Olive oil
5 \N Green shallots; thinly sliced
300 grams Button mushrooms; thinly sliced
1 \N Orange; rind finely grated
\N \N ; & juiced
⅓ cup Currants
\N \N Salt/pepper

Cook rice in a large saucepan of boiling water for 10 to 12 minutes, or until just cooked. Drain.

Meanwhile, heat a large non-stick frying pan over medium-high heat. Add almonds and cook, stirring constantly, for 3 minutes or until golden.

Remove and set aside.

Add oil, green shallots and mushrooms to frying pan and cook, stirring occasionally, for 2-3 minutes or until mushrooms are tender. Add orange rind and juice, and cook for 30 seconds. Stir in rice, almonds and currants and toss gently over low heat until well combined. Season with salt and pepper. Keep warm.

Preheat a grill or BBQ on medium-high. Season lamb cutlets with pepper.

Cook 3-4 minutes on each side or until cooked to your liking. Serve lamb cutlets with rice.

Serves 4

Recipe courtesy of the Australian Mushroom Growers Association Converted by MC_Buster.

Per serving: 2637 Calories (kcal); 124g Total Fat; (42% calories from fat); 298g Protein; 79g Carbohydrate; 885mg Cholesterol; 908mg Sodium Food Exchanges: 1 Grain(Starch); 41 Lean Meat; 3 Vegetable; 3½ Fruit; 9 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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