Mediterranean Lamb Hashweh Rice

Mediterranean Lamb Hashweh Rice

with Almonds

3.2 / 4 Rating
Rate this recipe
Download the recipe
Read more

Hashweh literally means ‘stuffing’ in Arabic, but this rich dish of rice and ground lamb is too good to be hidden away as a mere afterthought to a main. The secret is fragrant spiced brown rice with tonnes of flavour, and the currants and almonds for rich sweetness and crunch.

Tags:Egg FreeGluten freeLactose freeLow Sodium
Allergens:Tree Nuts
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 packet

brown rice

½

red onion

1

carrot

1 clove

garlic

1 packet

lamb mince

½ sachet

cumin paprika spice blend

1 packet

currants

1 bag

baby spinach leaves

½ bunch

parsley

1 packet

slivered almonds

(ContainsTree Nuts)

½

lemon

Not included in your delivery

3 cup

water

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2990 kJ
Fat25.5 g
of which saturates5.5 g
Carbohydrate78 g
of which sugars19.6 g
Protein38.2 g
Sodium169 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Peeler
Sieve
Pan
InstructionsPDF
Instructions
1

Place the brown rice (rinsed well) and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes, or until rice is soft. Drain and return to the saucepan. This is a good time to prepare your other ingredients. To prepare the ingredients, finely slice the red onion, peel and finely dice the carrot, and peel and crush the garlic. Wash the baby spinach leaves, pick and finely chop the parsley leaves, and slice the lemon wedges.

2

Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Cook the red onion, carrot and garlic for 5 minutes, or until softened. Add the lamb mince and cook for 4-5 minutes, or until browned. Add the cumin & paprika spice mix and cook for 1 minute, or until fragrant. Stir in the currants, baby spinach leaves, half the parsley and half the slivered almonds (reserving the rest for the garnish). Add extra spice if desired. Now add the cooked brown rice and stir until combined. Remove from the heat and squeeze over the lemon wedges. Season with salt and pepper.

3

To serve, divide the Hashweh rice between bowls. Top with remaining slivered almonds and parsley. Enjoy!