Riverina Lamb and Rice Pilaf
Tender diced Riverina lamb cooked in a fragrant one-pot pilaf with local medium-grain rice, onions, and fresh rosemary.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •Heavy-based casserole pot or Dutch oven with tight-fitting lid
- •Chopping board
- •Chef's knife
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 22 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 36 g
- calories
- 560 kcal
Instructions
- 1
Heat one tablespoon of olive oil in a heavy-based pot over medium-high heat.
- 2
Season the lamb with salt and sear in batches for four minutes until golden brown all over.
- 3
Transfer the browned lamb to a plate and reduce the heat to medium.
- 4
Add the remaining oil and butter to the pot, then cook the onion for five minutes until soft.
- 5
Stir in the garlic, cumin, and fresh rosemary, cooking for one minute until fragrant.
- 6
Add the rinsed rice and stir for two minutes until the grains are lightly toasted and glossy.
- 7
Return the lamb and any resting juices to the pot, then pour in the warm stock.
- 8
Bring the liquid to a boil, cover tightly with a lid, and reduce the heat to very low.
- 9
Cook undisturbed for fifteen minutes until the rice is tender and stock is absorbed.
- 10
Turn off the heat, scatter peas on top, replace the lid, and rest for ten minutes.
- 11
Fluff the pilaf gently with a fork and scatter with fresh parsley before serving.
Chef's tips
Rinsing the rice removes excess surface starch and keeps the grains distinct. Do not lift the lid during the simmer stage to ensure even steam cooking.
Ingredient substitutions
- lamb shoulder → diced lamb leg or beef chuck
- Australian medium-grain white rice → basmati rice or long-grain white rice with cooking time reduced by two minutes
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat in a frypan with two tablespoons of water over medium-low heat until piping hot.
Common mistakes to avoid
- •Stirring the rice while it simmers, which breaks the grains and makes the dish gluey.
- •Overcrowding the pot when browning lamb, causing it to stew rather than brown properly.
Serving suggestions
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