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 Pub date
2008-01-03

Lebanese Lamb Lentil Rice Recipes

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Yield: 24 (8 ounce) Servings

INGREDIENTS

Olive oil 1⁄3 cup
Chopped lamb loin (1⁄4-inch) 3 lbs.
Ground cumin 3 Tbsp.
Kosher salt 2 Tbsp.
Ground hot paprika 1 Tbsp.
Diced red onions (1⁄4-inch) 1 1⁄2 lbs. 1 1⁄2 qts.
Diced zucchini (1⁄4-inch) 1 1⁄2 lbs. 1 1⁄2 qts.
Slivered almonds 12 oz. 2 cups
Cooked long grain white rice 3 3⁄4 lbs. 3 3⁄4 qts.
Cooked green lentils 3 lbs. 7 1⁄2 cups
Sliced California Ripe Olives 1 1⁄2 lbs. 1 1⁄2 qts.
Red wine vinegar 1⁄2 cup

DIRECTIONS

1. Heat 2 Tablespoons of oil in a large sauté pan over medium
heat. Add lamb, season with cumin, salt and paprika and cook
for 2-4 minutes until well-browned then transfer to a large
mixing bowl. Set aside.
2. Pour remaining oil into pan and heat over medium-high. Stir
in onions and cook for 5-6 minutes, until golden brown. Add
zucchini and almonds and continue cooking for 2-4 minutes
until lightly browned and tender.
3. Combine onion mixture with lamb. Stir in rice, lentils, California
Ripe Olives and vinegar. Serve warm or room temperature.

Nutritional Analysis Per Serving: Calories 418, Fat 18g, Cholesterol 38mg, Sodium 618mg, Carbohydrate 41g,
Protein 23g, Calories from fat 39%



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