Recipe by Captain_67
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.
Top Review by Dr. Jenny
DH and I made this last night for dinner and were kind of disappointed. I love all of the ingredients, however, our final product was kind of bland. I used a significant amount of salt to give it more flavor. The advantages of this dish is that it is easy to make, with ingredients many people are likely to have on hand, and there is not a lot of prep. We followed all ingredients and directions as posted.
- 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
Directions See How It's Made
- 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.