When Friends Are Coming Over And You Are Strapped For Cash
Moroccan Rice Salad With Lamb Chops |
|
Serves 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cost per Serving: £1.15
Ingredients
2 x 125g bags Uncle Ben’s Long Grain & Wild Boil in Bag Rice
4 lamb chops
2 tbsp olive oil
1 red pepper, cored, deseeded and chopped
1 yellow pepper, cored, deseeded and chopped
1 small red onion, peeled and finely chopped
1 clove garlic, peeled and crushed
½ tsp ready prepared chilli
1 tsp each of ground cinnamon, cumin, coriander and ginger
100g dried ready to eat apricots, chopped
100g sultanas
40g pine nut kernels, toasted
2 tbsp freshly chopped mint
|
|
 |
|
Method
1.Cook Uncle Ben’s Boil in Bag Rice according to the instructions on the packet
2.Cook the lamb chops under a medium grill for 10 minutes turning occasionally
3.Meanwhile, heat the oil in a large frying pan. Add the peppers,
onion, garlic and chilli. Stir fry for 4-5 minutes until tender. Then
stir in the cinnamon, cumin, coriander and ginger and fry for a further 1 minute
4.When cooked, add Uncle Ben’s Boil in Bag Rice to the frying pan with
the apricots, sultanas and pine nut kernels. Stir until well mixed
and heat through for a further 3-5 minutes or until piping hot
5.Sprinkle over the mint and serve either hot or cold
COOK’S TIP:
‘Any variation of the dried fruits and nuts can be used in the recipes – look out for the mixed bags of fruit in nut in supermarkets’ | |