Best Lamb And Rice Pilaf With Dried Apricots And Pine Nuts Recipes

Rice Pilaf With Lamb image

Provided by Captain_67

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb ground lamb
2 cups basmati rice (or other long grain)
1 onion (finely chopped)
1/2 red bell pepper (finely chopped)
2 3/4 cups low sodium chicken broth (no msg)
2 ounces pine nuts
4 tablespoons butter
1/2 teaspoon salt
1 cup frozen baby peas (thawed)
1/4 cup hot water
1/2 teaspoon saffron (steeped in hot water)
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Steps:

Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
Preheat oven to 350°F.
Melt butter in roaster over medium high heat.
Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
Serve onto a warm platter or plates.

Nutrition Facts : Calories 931.7, Fat 51.7, SaturatedFat 20.4, Cholesterol 113.3, Sodium 499.2, Carbohydrate 84.5, Fiber 6.4, Sugar 5.4, Protein 33.9

Dried Apricot Pine Nut Pilaf image

Yield Serves 4

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons vegetable oil
1 cup converted rice
1/2 teaspoon salt
1 cup water
1 cup chicken broth
1/3 cup dried apricots, chopped fine
2 tablespoons pine nuts, toasted
1 tablespoon minced fresh parsley leaves

Steps:

In a saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the rice, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the salt, the water, and the broth, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Add the apricots, fluff the rice with a fork, and let the mixture stand, covered, off the heat for 5 minutes. Stir in the pine nuts, the parsley, and pepper to taste. Serve the pilaf with pot roast, lamb, or poultry.