Turkish · Dinner
Wedding Rice Pilaf (Low-Calorie)
A lightened Turkish-style pilaf built on trimmed lamb leg seared and simmered with onion, tomato, currants and warm spice, folded through rice cooked in reduced-sodium stock instead of butter-heavy broth. Toasted almonds finish it. Served warm as a single bowl.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
392Calories
29.8gProtein
11.6gFat
45.1gCarbs
8.3gSugar
3.9gFiber
420mgSodium
88mgChol
3.4gSat Fat
610mgPotassium
58mgCalcium
3.6mgIron
1.9mcgVitamin B12
6mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Cube the lamb leg into small pieces and finely chop the onion, keeping both ready beside the stove.
2
Sear
Heat the olive oil in a small saucepan over medium-high heat and sear the lamb cubes for 3 minutes until browned outside but not cooked through.
3
Sweat
Add the onion to the same saucepan and cook over medium heat for 4 minutes, stirring often, until soft and translucent.
4
Bloom
Stir the tomato paste, cinnamon and allspice into the pan and cook over medium heat for 1 minute until darkened.
5
Simmer
Pour in the chicken stock, add the basmati rice and currants, bring to a boil over high heat, then reduce to low, cover and simmer for 15 minutes until rice is tender and liquid is absorbed.
6
Rest
Remove from heat and let the pilaf sit covered for 5 minutes so the rice finishes steaming.
7
Toast
In a dry small pan over medium heat, toast the slivered almonds for 2 minutes, shaking often, until golden.
8
Plate
Fluff the pilaf with a fork, season with salt and pepper, transfer to a bowl and scatter with toasted almonds and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g lamb leg
- 2/3 cup130g basmati rice
- 1 1/2 cup360ml chicken stock, reduced-sodium
- 11 onion
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp dried currants
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp cinnamon
- 1/2 tsp1/2 tsp allspice
- 2 tbsp2 tbsp almonds, slivered
- 2 tbsp2 tbsp parsley, fresh
- salt and black pepper to taste
