Lamb and cauliflower brown rice pilaf
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Time to make:
$4.95 per serve
(at time of publication)
Full ingredients list:
1 medium brown onion, diced
1 garlic clove, crushed
1 1/2 teaspoons garam masala*
400g lean lamb mince
1 cup brown basmati rice
1 large carrot, diced
2 cups reduced-salt gluten-free beef stock
2 cups cauliflower florets
1/4 cup toasted slivered almonds, to garnish
coriander leaves, to garnish
2 cups steamed green beans, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a large non-stick frying pan with olive oil and set over medium heat. Sauté onion for 4–5 minutes, or until softened. Increase heat to high. Add garlic, garam masala and lamb mince, and cook for 5 minutes, or until lamb is browned.
Step 2Reduce heat to medium. Add rice, carrot and stock to pan, and gently boil for 15–20 minutes, or until stock has been absorbed and carrot and rice are tender, adding cauliflower florets in the final 5 minutes of cooking.
Step 3Divide pilaf between serving plates. Garnish with almonds and fresh coriander, and serve with steamed green beans.
Don’t have garam masala on hand? You can replace it with 1 tablespoon of curry powder.
About this recipe
First published: April 2017