Rice Pilaf With Lamb Recipes

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RICE PILAF WITH LAMB



Rice Pilaf With Lamb image

Simple to prepare with a fresh & exotic flavor. The Saffron is a must & Basmati rice has one of the lowest & slowest impacts on blood sugar levels of all the white rices.

Provided by Captain_67

Categories     Long Grain Rice

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

UZBEK PLOV (LAMB AND RICE PILAF)



Uzbek Plov (Lamb and Rice Pilaf) image

After searching everywhere for a recipe to recreate this amazing dish I tried at a Middle Eastern restaurant. I decided to try and make this myself. Though not authentic, still is amazing! Enjoy.

Provided by SarahandtheCity

Categories     Meat and Poultry Recipes     Lamb

Time 2h

Yield 8

Number Of Ingredients 12

2 cups basmati rice
4 heads garlic, whole
½ cup vegetable oil
2 pounds boneless leg of lamb, cut into 3-inch pieces
2 large onions, thinly sliced
5 large carrots, coarsely grated
2 tablespoons cumin seeds
2 tablespoons coriander seed
½ cup fresh barberries
1 teaspoon whole black peppercorns
2 cups boiling water to cover
2 tablespoons salt

Steps:

  • Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
  • Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes.
  • Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 56.2 g, Cholesterol 50 mg, Fat 22.9 g, Fiber 3.8 g, Protein 18.9 g, SaturatedFat 5.8 g, Sodium 1807.8 mg, Sugar 4.4 g

LAMB PILAF



Lamb Pilaf image

Make and share this Lamb Pilaf recipe from Food.com.

Provided by Helio

Categories     One Dish Meal

Time P1DT35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups rice
500 g leg of lamb (cut in cubes)
6 cups water
3 medium fresh carrots (coarsely grated)
2 medium onions
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Steps:

  • Place the rice in a bowl and cover with hot water and stir in 1 TBSP salt, let stand for 30 minutes then rinse until the water runs clear.
  • Bring the cubes of lamb to the boil in 6 cups of water and simmer, skimming occasionally. Lower the heat and cook until the meat is tender. Strain off the liquid into a bowl.
  • Finely chop the onions and gently fry them in melted butter, add the cooked meat, and stir over the heat for few minutes, then add the carrots and stir briefly with wooden spoon.
  • Add 2 1/2 cups of the warm meat stock, salt and pepper and bring to the boil and add the rice, stir and lower the heat. Cover and cook until steam for 12-15minutes (or until steam holes appear on the surface. Remove from the heat, cover with a dry kitchen cloth and replace the lid . Set aside for 10 minutes.
  • Stir in the allspice and cinnamon and serve hot.
  • Note: Beef maybe substituted for lamb, but cooking time will be a bit longer.

Nutrition Facts : Calories 464.1, Fat 15.6, SaturatedFat 7.4, Cholesterol 66, Sodium 499.3, Carbohydrate 58.3, Fiber 2.6, Sugar 3, Protein 20.6

CURRIED RICE PILAF WITH LAMB



Curried Rice Pilaf With Lamb image

This is another one of those grocery store recipes. The lamb chops baked atop this yummy rice is a great combination. (Prep time is approximate)

Provided by Denise in da Kitchen

Categories     Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons margarine or 2 tablespoons butter
4 shoulder lamb chops
salt and pepper
2/3 cup long grain rice
1/2 cup grated carrot
1/4 cup raisins
2 tablespoons chopped onions
1/2 teaspoon salt
1/2 teaspoon curry powder
2 tablespoons slivered almonds, if desired
1 1/2 cups chicken broth

Steps:

  • Heat oven to 350 degrees.
  • Grease a shallow 2-quart baking dish.
  • In a large skillet, brown chops in butter.
  • Remove chops; sprinkle with salt and pepper.
  • Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
  • Stir in remaining ingredients; pour into prepared dish.
  • Arrange chops on top.
  • Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.

Nutrition Facts : Calories 233.8, Fat 8.2, SaturatedFat 1.5, Sodium 651.1, Carbohydrate 35.1, Fiber 1.8, Sugar 6.8, Protein 5.3

RACK OF LAMB WITH HERB CRUST, LAMB JUS AND RICE PILAF



Rack of Lamb with Herb Crust, Lamb Jus and Rice Pilaf image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 21

Two 8-bone racks of lamb, chine bone removed, not trimmed
1 Vidalia onion, peeled and sliced
4 cloves garlic, peeled and sliced
4 ounces Chardonnay
5 tablespoons plus 3 ounces melted butter
1 cup fresh breadcrumbs
2 tablespoons chopped arugula
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
1/2 teaspoon Espelette pepper
Sea salt and ground black pepper
Arborio Rice Pilaf, for serving
1 tablespoon olive oil
3 tablespoons butter
1 onion, minced
1 1/2 cups Arborio rice
2 cups lamb jus
1/4 teaspoon saffron
1 tablespoon minced chives
Salt and pepper

Steps:

  • Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay.
  • Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter.
  • Preheat the oven to 375 degrees F.
  • Place breadcrumbs on a cookie sheet and bake for about 10 minutes.
  • Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture.
  • Increase oven temperature to 400 degrees F.
  • Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper.
  • Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf.
  • Preheat the oven to 350 degrees F.
  • Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil.
  • Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes.
  • Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper.

RICE PILAF WITH LAMB, CARROTS, AND RAISINS



Rice Pilaf with Lamb, Carrots, and Raisins image

Provided by Sher Dil Qader

Categories     Lamb     Rice     Vegetable     Braise     Dinner     Raisin     Meat     Lamb Shank     Root Vegetable     Carrot     Fall     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 (main course) servings

Number Of Ingredients 8

3 cups basmati rice (7 ounces)
1 medium onion, chopped
3 tablespoons olive oil
1 1/2 pounds boneless lamb shank (from 2 1/4 pounds bone-in shanks), cut into 1 1/2- to 2-inch pieces
4 1/2 to 5 cups water, divided
2 large carrots, cut into 1/8-inch-thick matchsticks
1 cup raisins (6 ounces)
Accompaniments: chicken kebabs and cilantro garlic yogurt sauce

Steps:

  • Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
  • While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
  • Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
  • Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.

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