Lamb and almond rice pilaf

Full of healthy vegies, this mildly spiced pilaf makes a delicious and filling one-pot meal.

Ingredients 

•  1 1/2 tablespoons olive oil
•  1 brown onion, finely chopped
•  2 garlic cloves, crushed
•  1 tablespoon boiling water
•  Pinch of saffron threads
•  625ml (2 1/2 cups) Campbell's Real Stock Chicken Salt Reduced
•  1 x 7cm cinnamon stick
•  300g (1 1/2 cups) SunRice Basmati Rice
•  25g (1/4 cup) flaked almonds
•  200g cup mushrooms, thinly sliced
•  400g lamb eye of loin (backstrap)
•  1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
•  150g (1 cup) frozen peas
•  2 ripe tomatoes, coarsely chopped
•  1/4 cup chopped fresh continental parsley

Method 

Step 1
Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 4 minutes or until the onion softens.
Step 2
Meanwhile, combine the water and saffron in a small bowl. Place the stock and cinnamon in a medium saucepan over medium heat. Bring to a simmer.
Step 3
Add rice to the onion mixture. Cook, stirring, for 2 minutes. Add the saffron mixture and the stock mixture. Bring to a simmer. Reduce heat to low. Cover and cook, without stirring, for 12 minutes.
Step 4
While the rice is cooking, place the almonds in a large frying pan over medium heat and cook, stirring, for 3 minutes or until toasted. Transfer to a large plate. Heat the remaining oil in the frying pan over medium-high heat. Add the mushroom and cook for 4 minutes or until tender. Transfer to the plate with the almonds. Add the lamb to the pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to the plate.
Step 5
Add asparagus, peas and tomato to the rice. Set aside, covered, for 5 minutes.
Step 6
Thickly slice the lamb across the grain. Add the lamb, almonds, mushroom and parsley to the rice mixture and combine. Season with salt and pepper to serve.


Nutrition

Energy 1645kJ	Fat saturated 3.00g
Fat Total 16.00g	Carbohydrate sugars g
Carbohydrate Total 28.00g	Dietary Fibre 7.50g
Protein 35.00g	Cholesterol mg
Sodium mg

Notes

To freeze: In step 4, cook the lamb for 1 minute each side. In step 5, transfer the rice to a large bowl. Stir in the almonds, mushroom, asparagus and peas. Set aside to cool. Thickly slice the lamb. Add to the rice mixture and combine. Transfer to a 2.5L (6-cup) capacity airtight container. Cover surface of the pilaf with non-stick baking paper. Seal. Label, date and freeze for up to 3 months.
To thaw and reheat: Thaw in fridge for 24 hours. Place in a saucepan. Add 60ml (1/4 cup) salt-reduced chicken stock and heat over medium heat, tossing, for 10 minutes or until heated through. Stir in parsley. Season with salt and pepper to serve.

Individual portions: Freeze. Thaw as above. Reheat 1 portion on medium/500watts/50%, stirring every 2 minutes, for 5-7 minutes or until heated through.

Source:

http://www.taste.com.au/recipes/19293/lamb+and+almond+rice+pilaf