Mush­room and cashew rice with lamb

Pilbara News - - Lifestyle -

Prepa­ra­tion 5 min­utes

Cook­ing 10 min­utes

Serves 4

In­gre­di­ents

300g but­ton mush­rooms, sliced

1⁄2 cup cashew nuts

5 spring onions, sliced

1 tbsp olive oil

1 or­ange, rind grated, juiced

3 cups cooked rice

1⁄3 cup sul­tanas

12 lamb cut­lets, trimmed

Method

Heat a large, non-stick fry­ing pan over medium heat. Add cashews and cook, stir­ring con­stantly un­til golden brown. Re­move and set aside. Add oil, spring onions and mush­rooms to pan and cook stir­ring oc­ca­sion­ally un­til mush­rooms are ten­der. Add or­ange rind and juice. Stir in rice, cashews and sul­tanas. Toss gen­tly un­til well com­bined. Serve with grilled or bar­be­cued lamb cut­lets and a fresh green salad.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.