Enjoy rice cooking recipes and learn how to make delicious dish of Lamb steak with fig & carrot rice salad.
Cooking Time 30 minutes
Ingredients (serves 4)
300g (1 1/2 cups) Sun Rice Vita-Rice (see note)
1 large carrot, peeled, cut into 1.5cm pieces
Olive oil spray
2 tsp ground cumin
4 (about 420g) lamb leg steaks
2 tsp finely grated orange rind
2 tbs fresh orange juice
1 tsp grated fresh ginger
6 dried figs, coarsely chopped
1/2 cup chopped fresh continental parsley
Baby spinach leaves, to serve
Method
1. Preheat oven to 220°C. Cook rice in a large saucepan of boiling water for 20 minutes or until tender. Rinse under hot water. Drain. Place in a large bowl.
2. Meanwhile, line a baking tray with non-stick baking paper. Place the carrot on the lined tray. Spray lightly with olive oil spray. Sprinkle with half the cumin. Toss to coat. Bake in oven for 20 minutes or until tender. While the carrot is cooking, rub the lamb with the remaining cumin. Season with pepper and spray lightly with olive oil spray. Heat a large non-stick frying pan over medium-high heat. Add half the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Repeat with remaining lamb.
3. Add the carrot, orange rind, orange juice, ginger, fig and parsley to the rice. Gently toss until just combined. Divide the lamb, rice mixture and spinach among serving plates. Serve.
Notes
* Variation Chicken & spinach rice salad: Replace the lamb with 2 single chicken breast fillets, halved horizontally, thinly sliced. Replace the parsley with coriander. In step 3, add the chicken and baby spinach to the rice mixture and toss until well combined.
* Vita-Rice tastes similar to brown rice but takes less time to cook.
Source
Good Taste - September 2008, Page 35
Recipe by Cynthia Black
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