LAMB AND RICE WITH OLIVES AND DRIED CHERRIES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 1h
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine rice and 1 cup of water in a heavy-bottom pot. Bring to a boil; reduce heat, cover and simmer, cooking for a total of 17 minutes.
- Chop the whole onion.
- Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Add the oil, and reduce heat to medium high. Saute the onion until it softens and begins to brown.
- Meanwhile, trim the fat from the lamb, grind the lamb and mince the garlic. When onion is browning, add the lamb, breaking it up as it cooks. Add the garlic.
- Wash and trim the whole zucchini and pepper. Seed the pepper. Cut the zucchini into 1/2-inch cubes. Cut the pepper into narrow strips. When the lamb is browned, add zucchini and pepper. Saute a few minutes, until pepper begins to soften.
- Pit the olives, and cut coarsely. Stir in the tomato paste, cherries, olives, cumin and stock. Reduce heat, and simmer until vegetables are tender and liquid has been absorbed but mixture is still moist. Season with salt and pepper, and serve over the rice.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 1523 milligrams, Sugar 23 grams
WILD RICE WITH CHERRIES
Provided by Claire Robinson
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.
MOROCCAN LAMB STEW WITH DRIED CHERRIES AND LEMON
This is one of our favorite colder-weather recipes. It's excellent. Be sure to read the notes at the bottom of the page before you go grocery shopping & start to cook. You may want to make adjustments to the ingredients. Enjoy!
Provided by Kate H.
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.
- In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned.
- Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper.
- Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
- Notes:
- This dish has A LOT of butter. By mistake, I only used 2 T, in stead of ½ cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too!
- I toasted the ground coriander in a frying pan until it was smoky & fragrant.
- I used beef broth, and lemon zest.
Nutrition Facts : Calories 1761.5, Fat 152.8, SaturatedFat 61.2, Cholesterol 387.9, Sodium 284.5, Carbohydrate 18.2, Fiber 3, Sugar 11, Protein 78
LEBANESE LAMB AND RICE
I got this recipe from a Jordanian friend of mine. The rice mixture(without the lamb and after it has been cooked) can also be stuffed into baking hens before baking. It's delicious served with Pita bread, hummus and Mediteranian olives.
Provided by L. Duch
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown lamb in a bit of butter and set aside.
- Saute' onion in rest of butter, until tender.
- Add the rice, then saute' until rice is barely golden brown.
- Add the water, pinenuts, cinnamon, allspice, cooked lamb and salt.
- Bring to boil, cover and reduce heat to low, cook 30 minutes or until rice is done.
- NOTE: This can be used with lamb that is cut up in bite size pieces also.
- If there is a bone in the lamb, you can add more flavor to the dish by browning the bone and letting it cook with the rice, then remove the bone when serving the dish (but of course you know that).
LAMB WITH RED WINE AND DRIED CHERRIES
Provided by Marian Burros
Categories dinner, appetizer
Time 40m
Yield 2 servings
Number Of Ingredients 5
Steps:
- If using a broiler, turn it on.
- Wash, dry and remove excess fat from the lamb. Cut into 1/4-inch thick slices.
- Mash the garlic and combine with the wine in a bowl large enough to hold the lamb. Add the lamb, and turn it to coat it with wine. Allow the lamb to marinate until time to cook, or at least 10 minutes.
- If using a stove-top grill, prepare it. Remove the lamb from the marinade and broil or grill until it is brown on both sides and pink inside, 7 to 10 minutes total.
- Add the cherries to the wine marinade, and boil until it is reduced by half. When the lamb is cooked, stir it into wine mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 7 grams, Sodium 437 milligrams, Sugar 10 grams
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