“Simple to prepare with a fresh & exotic flavor. The Saffron is a must & Basmati rice has one of the lowest & slowest impacts on blood sugar levels of all the white rices.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
  2. Preheat oven to 350°F.
  3. Melt butter in roaster over medium high heat.
  4. Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
  5. Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
  6. Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
  7. When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
  8. When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
  9. Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
  10. Serve onto a warm platter or plates.

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