A taste-packed and super healthy supper. Leftovers are great for lunch, too
Ingredients
2 red onions
1 tsp cinnamon
1 tbsp olive oil
400g lean lamb steak
140g wild and basmati rice
handful mint , chopped
handful parsley , chopped
120g pack fresh pomegranate seeds
50g chopped pistachios
50g dried cranberries
juice ½ orange
juice ½ lemon
Method
1. Grate 1 onion into a shallow dish, add the cinnamon and ½ tbsp olive oil, then mix. Place the lamb steaks in the dish, rub in the marinade, then cover and set aside while you make the rice.
2. Place the rice and 600ml water in a pan. Bring to the boil, then turn down and simmer, covered, until all the water has evaporated - about 20 mins. Take off the lid and cool. Finely chop the remaining red onion and mix into the rice along with the herbs, pomegranate, pistachios and cranberries. Finally mix in the orange and lemon juice, the remaining olive oil and season well.
3. Remove the lamb from the marinade, shaking off any excess. Griddle for about 5 mins on each side, depending on how you like your meat, and serve with a big spoonful of rice.
Nutrition per serving:
493 kcalories, protein 36g, carbohydrate 47g, fat 19 g, saturated fat 5g, fibre 3g, sugar 17g, salt 0.21 g
Recipe from Good Food magazine, November 2009.
More Rice Recipes:
Brown rice and macadamia salad
Wild Rice and Cucumber Salad
Lamb steak with fig & carrot rice salad
Herb Crusted Lamb Chops with Mediterranean Rice
Middle Eastern Rice & lamb salad
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