AuthorJaredCategory

Ingredients

 ¾ cup brown rice, rinsed well
 3 cups water
 1 tbsp olive oil
 ½ red onion, finely sliced
 1 carrot, peeled & finely diced
 1 garlic clove, peeled & crushed
 250 g lamb mince
 1 tbsp cumin & paprika spice mix
 ½ cup currants
 30 g baby spinach leaves, washed
 1 parsley bunch, leaves picked & roughly chopped
 50 g slivered almonds
 ½ lemon, sliced into wedges

Method

1

Place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until rice is soft. Drain and return to the saucepan. This is a good time to prepare your other ingredients.

2

Meanwhile, heat the olive oil in a large frying pan over a medium high heat. Cook the red onion, carrot and garlic for 5 minutes, or until softened. Add the lamb mince and cook for 4-5 minutes, or until browned. Add the cumin & paprika spice mix and cook for 1 minute, or until fragrant. Stir in the currants, baby spinach leaves, half the parsley and half the slivered almonds (reserving the rest for the garnish). Add extra spice if desired. N ow add the cooked brown rice and stir until combined. Remove from the heat and squeeze over the lemon wedges. Season with salt and pepper.

3

To serve, divide the Hashweh rice between bowls. Top with remaining slivered almonds and parsley. Enjoy!

Ingredients

 ¾ cup brown rice, rinsed well
 3 cups water
 1 tbsp olive oil
 ½ red onion, finely sliced
 1 carrot, peeled & finely diced
 1 garlic clove, peeled & crushed
 250 g lamb mince
 1 tbsp cumin & paprika spice mix
 ½ cup currants
 30 g baby spinach leaves, washed
 1 parsley bunch, leaves picked & roughly chopped
 50 g slivered almonds
 ½ lemon, sliced into wedges

Directions

1

Place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until rice is soft. Drain and return to the saucepan. This is a good time to prepare your other ingredients.

2

Meanwhile, heat the olive oil in a large frying pan over a medium high heat. Cook the red onion, carrot and garlic for 5 minutes, or until softened. Add the lamb mince and cook for 4-5 minutes, or until browned. Add the cumin & paprika spice mix and cook for 1 minute, or until fragrant. Stir in the currants, baby spinach leaves, half the parsley and half the slivered almonds (reserving the rest for the garnish). Add extra spice if desired. N ow add the cooked brown rice and stir until combined. Remove from the heat and squeeze over the lemon wedges. Season with salt and pepper.

3

To serve, divide the Hashweh rice between bowls. Top with remaining slivered almonds and parsley. Enjoy!

Mediterranean Lamb Hashweh Rice with Almonds