Moroccan Lamb and Rice (Gluten-Free)
Lamb kabobs are served with gluten-free rich rice full of onion, pine nuts, white rice, lemon, cinnamon, cumin, allspice, clove coriander, ginger, pistachios and raisins and accompanied by yogurt, tomatoes and mint.
Yield: 12 ServingsServing Size: 1/2 cup
Prep Time: 45 minutes
Cooking Time: 30 minutes
Standard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| olive oil | 3 tbsp. | 1. In large skillet heat oil over medium high heat; add onion and sauté 1 minute. Add pine nuts and continue cooking until onion softens and nuts are browned. |
| diced red onion | 3 c. | |
| pine nuts | 1 c. | |
| olive oil | 1 tbsp. | 2. Add oil and rice and continue cooking 5 minutes until rice is transparent. Add boiling water and stock; bring to a boil, reduce heat, cover and simmer 18-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and keep warm. |
| uncooked long grain or parboiled rice* | 3 c. | |
| water, boiling | 3 c. | |
| freshly made chicken stock, hot | 3 c. | |
| fresh lemon zest | 2 tbsp. | 3. Stir lemon zest, salt, pepper and remaining spices into rice mixture; mix well. |
| salt | 2 tsp. | |
| ground black pepper | 2 tsp. | |
| ground cinnamon and cumin, each | 1 tsp. | |
| ground allspice, clove, coriander and ginger, each | 1/4 tsp. | |
| toasted pistachios | 1 c. | 4. Add pistachios and raisins and mix. Keep warm and hold until ready to use as directed. |
| dark seedless raisins, plumped | 1/2 c. | |
| grilled lamb chunks, 2x2-inch cubes | 2 1/2 lb. | 5. To serve: Thread grilled lamb chunks onto soaked bamboo skewers with tomatoes. Place 1/2 cup rice mixture on plate and top with skewer of lamb and rice. Dollop with 2 Tbsp. yogurt and a sprinkling of mint, salt and pepper. |
| grilled cherry tomatoes | 36 whole | |
| gluten-free plain yogurt | 1 1/2 c. | |
| minced fresh mint | 3 tbsp. | |
| salt | 2 tsp. | |
| ground black pepper | 1 tsp. | |
| 6. *You may also use U.S. Basmati or U.S. Jasmine rice in this recipe. | ||
