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Saturday, 27 October 2012 17:46

Lamb Quinoa Pilaf

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This hearty pilaf is a great way to give leftover lamb roast new life.  Modelled on a traditional rice dish, this variation has the nutty taste of red quinoa, and the surprising, wintery addition of sweet potato fries to give it bulk.

  • Ingredients:

     

    1/2 cup left-over slow-cooked or roasted leg of lamb

    2 cups fresh kale, stems removed and coarsely chopped

    3/4 cups red quinoa

    1/2 cup dried cranberry 'craisins'

    1/4 cup frozen sweet potato fries (ours were Alexis brand)

    1.5 cups water

    1 navel orange, peeled and separated into pieces, each piece cut into thirds

    Olive oil

    Fresh ground pepper

  • Instructions:

     

    Blanch kale in boiling water for 5 minutes

    Meanwhile, heat olive oil in large cast iron skillet and prepare quinoa according to package instructions

    Saute lamb, craisins, and kale, stirring to combine (3-5 minutes)

    Add quinoa, stirring to combine and to prevent sticking

    Mix in sweet potato fries and orange

    Serve with freshly ground pepper

  • Serves: 2-3
  • Cuisine: Middle Eastern
  • Cooking method: Saute
  • Special ingredients: no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol
  • Just right for...: Quick & easy, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 30-45 minutes
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