Lamb meatball & pea pilaf recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Lamb meatball & pea pilaf recipe. Enjoy quick & easy rice cooking recipes and learn how to make Lamb meatball & pea pilaf.

Meatballs aren't just for pasta dishes. Experiment with this tasty pilaf - a winner for any meatball fan.

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Freezable
Low-fat
Raw or cooked meatballs only

Ingredients

400g pack lean minced lamb
3 garlic cloves , crushed
2 tsp cumin
300g basmati rice
enough lamb or vegetable stock to cover the rice, from a cube is fine
300g frozen peas
zest 2 lemon , juice of 1

FOR THE CUCUMBER YOGURT

1⁄2 cucumber , finely chopped or grated
150ml pot mild natural yogurt
small bunch mint , leaves torn

Method

1. Mix the lamb with half the garlic and 1 tsp of the cumin, then season and shape into about 16 balls - it's easier if you wet your hands. Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through. Remove from the pan, set aside, then tip in the rice, final tsp of cumin and remaining garlic. Fry for 30 secs, stirring, then pour in enough stock to cover. Cover and simmer for 10 mins or until almost all of the liquid is absorbed.

2. Stir in the peas, return the meatballs to the pan, then warm through for a few mins until the peas are tender. Meanwhile mix the cucumber, yogurt and half the mint together, then season. To finish the pilaf, stir in the lemon zest and juice with some seasoning and the remaining mint. Serve with a good dollop of the cooling cucumber yogurt.

Tip

For an even healthier version, substitute the lamb for turkey mince - it's a good source of protein and low in saturated fat.

Nutrition per serving

496 kcalories, protein 33g, carbohydrate 72g, fat 10 g, saturated fat 4g, fibre 4g, sugar 5g, salt 1.34 g

Recipe from Good Food magazine, July 2008. 

More Rice Recipes:

Fish with rice noodle cakes
Brown rice and tuna salad
San choy bau rice paper rolls
Creamy chocolate rice pudding
Pork rice paper rolls
Five spice chicken and fried rice

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Grilled lamb with wintry rice salad

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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Herb Crusted Lamb Chops with Mediterranean Rice Recipe

The rice recipe blog invites you to try a delicious dish of Herb Crusted Lamb Chops with Mediterranean Rice.

Yield: Makes 4 Servings

Ingredients

3 tablespoons olive oil, divided
1 tablespoon shallot, minced
1 tablespoon garlic, minced
1 cup Mahatma® or Carolina® Basmati or Jasmine Rice
1/2 cup dry white wine
8 lamb chops
salt and pepper
4 tablespoons parsley, minced
1 tablespoon sage, minced
1 tablespoon rosemary, minced
1 tablespoon thyme, minced
1/2 cup red bell pepper, diced
1/2 cup black olives, pitted and chopped
1/2 cup feta cheese, crumbled
2 tablespoons mint, chopped

Preparation

Heat oven to 450°F. In a medium pan, heat 1 tablespoon oil over medium heat. Sauté shallots and garlic for 30 seconds. Add Basmati or Jasmine rice and stir for 1 minute. Pour in wine and cook, stirring frequently, until wine is absorbed. Add 2 cups of water, cover pan, and reduce heat to low. If preparing using Basmati Rice, simmer 20 minutes (or 15 minutes for Jasmine Rice ), or until all water is absorbed. Rub lamb chops with salt and pepper and remaining olive oil. Combine parsley, sage, rosemary and thyme. Press both sides of seasoned lamb chops with the herb mixture. Place chops on a foil-lined sheet pan and roast in the oven for 8 minutes, or until cooked to desired temperature. When rice is cooked, stir in bell pepper, olives, cheese, and mint. Season with salt and pepper, if desired. Arrange serving of rice on plate and top with two chops each.

Mahatma® and Carolina® Rice, MARCH 2010

Lamb stir-fry with coconut rice - Middle Eastern Rice & lamb salad - Tandoori lamb with rice salad

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Teriyaki lamb with sesame rice recipe

Enjoy cooking the best rice recipe and learn how to make delicious Teriyaki lamb with sesame rice.

Ingredients (serves 4)

1/2 cup teriyaki marinade
500g lamb leg steak
1 tablespoon peanut oil
1 1/3 cups long-grain rice
2 tablespoons sesame seeds
1/4 cup finely chopped chives
3 carrots, peeled

Method

1. Pour marinade into a shallow ceramic dish. Add lamb. Turn to coat. Cover. Refrigerate for at least 2 hours, or overnight if time permits.

2. Preheat oven to 200°C. Heat oil in a large non-stick frying pan over high heat until hot. Add lamb. Cook for 2 minutes each side or until browned. Transfer to a roasting dish. Roast for 15 minutes for medium or until cooked to your liking. Cover. Stand for 10 minutes. Slice.

3. Meanwhile, cook rice, following absorption method on packet.

4. Wipe frying pan clean. Heat over medium heat. Add sesame seeds. Cook, shaking pan, for 2 to 3 minutes or until golden. Stir sesame seeds and chives through rice. Cover to keep warm.

5. Run a vegetable peeler down length of carrots to form ribbons. Wash carrot ribbons. Place into a freezer bag. Twist top to secure. Microwave for 1 to 2 minutes on HIGH (100%) power or until just tender. Drain.

6. Spoon rice onto plates. Top with lamb and carrots. Season with pepper. Serve.

Notes
Teriyaki marinade is thicker than teriyaki sauce. Look for it with the other sauces in your supermarket.

Source
Super Food Ideas - March 2005, Page 63 - Recipe by Dixie Elliott

Lamb steak with fig & carrot rice salad - Lamb stir-fry with coconut rice recipe - Middle Eastern Rice & lamb salad

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