Grape and pine nut rice with grilled lamb cut­lets

Pilbara News - - Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 15 min­utes Serves: 4 In­gre­di­ents 8 small lamb cut­lets, trimmed of ex­cess fat and grilled 1 cup rice 4 big flat mush­rooms 1 tbsp olive oil 3⁄4 cup chopped flat leaf pars­ley 3⁄4 cup chopped mint 1 bunch white seed­less grapes

1⁄2 cup pine nuts, toasted 2 tbsp olive oil, ex­tra 1 le­mon, juice and rind 1 bunch English spinach leaves Freshly ground black pep­per Method Cook rice ac­cord­ing to di­rec­tions on the packet. Brush mush­rooms with oil then grill for 3 min­utes. Com­bine rice, pars­ley, mint, grapes and pine nuts in a bowl. Com­bine ex­tra oil with rind and juice of le­mon. Add to rice mix­ture. Mix. Ar­range spinach leaves on serv­ing plates. Cover with rice mix­ture. Top with mush­rooms and serve with grilled lamb cut­lets.

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