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LAMB PILAF WITH B &
R FARMS DRIED APRICOTS AND RAISINS
2 tbsp butter or margarine
1 cup long-grain brown rice
1 large yellow onion, coarsely chopped
1 tbsp minced fresh ginger
2 cloves garlic, minced
2 cups Basic Beef Stock or canned beef broth
3 tbsp olive or vegetable oil
1 pound boneless lean leg of lamb or pork loin, cut into 3/4 inch cubes
1/4 tsp salt
1/8 tsp black pepper
2 small zucchini, diced
4 oz. small mushrooms, halved
½ cup chopped B&R Farms Dried Apricots
½ cup dark or golden raisins
½ cup minced parsley
1. Melt butter in a medium
size saucepan over moderate heat. Add the rice, onion, 1 tbsp of the ginger,
and the garlic, and saute until the rice is pale gold - 3 to 4 minutes.
Add the stock and bring to a boil. Reduce the heat to a low, cover, and
simmer about 30 min. or until most of the liquid is absorbed.
2. Meanwhile, heat 1 tbsp of the oil in a 12-inch skillet over moderately
high heat for 1 min. Sprinkle the lamb with the salt and pepper, add to
the skillet, and brown on all sides - about 10 min. Using a slotted spoon,
transfer the lamb to a plate lined with paper toweling and set aside.
3. Add the remaining oil to the skillet. Reduce the heat to moderate,
and heat for 1 min. Add the zucchini and the remaining ginger and saute
until the zucchini is softened - about 3 min. Add the mushrooms and saute
until tender - 3 to 4 minutes more. Set aside.
4. Add the B&R Farms Dried Apricots and raisins to the rice, cover,
and continue cooking until all the liquid is absorbed - about 10 minutes
more.
5. Return the lamb to the skillet, add the rice mixture, toss well to
mix, and bring just to serving temperature, uncovered, over moderate heat.
Stir in the parsley.
Serves 4.
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