Lebanese Lamb Rice

• Gluten free

• Meat

  • 907 2/3 g Ground lamb

• Produce

  • 1 Cucumber, fresh slices
  • 1 tbsp Mint, fresh leaves

• Canned Goods

  • 4 1/8 cups 16oz bone or chicken broth

• Pasta & Grains

  • 1 cup Basmati or jasmine rice, dry

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Himalayan salt

• Nuts & Seeds

  • 1/4 cup Pistachios, raw

• Dairy

  • 1 tbsp Ghee, store-bought or homemade
  • 1 cup Greek yogurt, plain

Found on thehealthyfoodie.com

Description

Ingredients

• 1 tbsp ghee (store-bought or homemade)
• 454g | 1lb ground lamb
• ½ tsp Himalayan salt
• ½ tsp freshly ground black pepper
• 1 cup (180g | 6oz) dry basmati or jasmine rice
• 2 cups (480ml | 16oz) bone or chicken broth
• ¼ cup (30g | 1oz) raw shelled pistachios
• 1 tbsp finely chopped fresh mint leaves
• 1 cup (240g | 8oz) plain Greek yogurt
• Fresh cucumber slices

Directions

• Melt the ghee in a large saute pan set over medium-high heat and then cook the ground lamb (season with salt and pepper) until it becomes nicely brown and crispy, about 8 to 10 minutes; drain excess fat if desired.
• Add uncooked rice and stir until it gets well coated and starts to turn translucent, then pour in the stock and bring to a simmer. Stir, cover and let cook over low heat until the liquid is completely absorbed and the rice is fully cooked, about 15 to 20 minutes.
• Kill the heat and let the rice rest for an additional 5 minutes, then delicately stir in the chopped pistachios and fresh mint.
• Spread ¼ cup of yogurt at the bottom of each serving plate and then spoon and spread the rice over the yogurt.
• Garnish with more chopped fresh mint and serve with fresh cucumber slices, if desired.

Nutrition