Spiced Rice
1.50 cups Lone grain rice (Jasmine)
3 tbsp Butter
0.25 cup Vermicelli noodles
3 Water
1 tsp Kosher salt
1 tsp Allspice
Lamb
1 tsp Olive oil
1 Onion, diced
1 lb American ground lamb
0.50 cup Water
1 tsp Cinnamon
1 tsp Allspice
0.50 tsp Black pepper
Salt, to taste
Yogurt Mint Sauce
1 cup Plain yogurt
1 Garlic clove
2 tsp Dried, crushed mint
0.50 tsp Kosher salt
Assorted Veggies & Toppings
Tomatoes
Feta
Cucumber
Olives
Beans
Fresh mint
Fresh parsley
Spiced Rice
1I really like using a non-stick pot to make rice. This one is fabulous!
2You want to rinse your rice until the water is clear, this releases the starch and creates a fluffy rice. Place your rice in a bowl, fill with water, move around then rinse. Continue until water runs clear.
3Melt your butter on medium heat then add your vermicelli noodles. Begin to stir and continue stirring until the noodles become a nice golden color. Keep a watchful eye to not let them burn.
4Once golden brown, add your water and bring water to a boil.
5Next add your rinsed rice, cover, lower heat to a low and cook for 20 minutes or until all water is absorbed.
6Finally, season with salt and all-spice.
Lamb
7In a large skillet, add your olive oil and then your diced onion. Saute until onion begins to become translucent. Add a sprinkle of kosher salt to help release the moisture.
8After about 5 minutes, add in your ground lamb. Begin to brown and break up pieces and cook until all browned and broken. About 10 minutes.
9Next, you’ll want to drain any fat from the pan. I usually place a lid on the pan and drain into a bowl. Be sure NOT to dispose of the fat in your drain.
10Once lamb is drained add in 1/2 cup of water and cook until water is absorbed on medium heat.
11Next, add in your cinnamon, all-spice, pepper and salt to taste.
Yogurt Mint Sauce
12Crush your clove of garlic using a mortar and pestle.
13Add your yogurt and crushed mint.
Ingredients
Spiced Rice
1.50 cups Lone grain rice (Jasmine)
3 tbsp Butter
0.25 cup Vermicelli noodles
3 Water
1 tsp Kosher salt
1 tsp Allspice
Lamb
1 tsp Olive oil
1 Onion, diced
1 lb American ground lamb
0.50 cup Water
1 tsp Cinnamon
1 tsp Allspice
0.50 tsp Black pepper
Salt, to taste
Yogurt Mint Sauce
1 cup Plain yogurt
1 Garlic clove
2 tsp Dried, crushed mint
0.50 tsp Kosher salt
Assorted Veggies & Toppings
Tomatoes
Feta
Cucumber
Olives
Beans
Fresh mint
Fresh parsley
Directions
Spiced Rice
1I really like using a non-stick pot to make rice. This one is fabulous!
2You want to rinse your rice until the water is clear, this releases the starch and creates a fluffy rice. Place your rice in a bowl, fill with water, move around then rinse. Continue until water runs clear.
3Melt your butter on medium heat then add your vermicelli noodles. Begin to stir and continue stirring until the noodles become a nice golden color. Keep a watchful eye to not let them burn.
4Once golden brown, add your water and bring water to a boil.
5Next add your rinsed rice, cover, lower heat to a low and cook for 20 minutes or until all water is absorbed.
6Finally, season with salt and all-spice.
Lamb
7In a large skillet, add your olive oil and then your diced onion. Saute until onion begins to become translucent. Add a sprinkle of kosher salt to help release the moisture.
8After about 5 minutes, add in your ground lamb. Begin to brown and break up pieces and cook until all browned and broken. About 10 minutes.
9Next, you’ll want to drain any fat from the pan. I usually place a lid on the pan and drain into a bowl. Be sure NOT to dispose of the fat in your drain.
10Once lamb is drained add in 1/2 cup of water and cook until water is absorbed on medium heat.
11Next, add in your cinnamon, all-spice, pepper and salt to taste.
Yogurt Mint Sauce
12Crush your clove of garlic using a mortar and pestle.
13Add your yogurt and crushed mint.
Mediterranean American Lamb Bowls
