Lebanese Lamb Lentil Rice
Serves 4
Ingredients
- 1 tablespoon olive oil
- 8 ounces chopped lamb loin, (1/4-inch)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground hot paprika
- 1 cup California Black Ripe Olives, sliced
- 1 cup zucchini, diced (1/4-inch)
- 1/3 cup slivered almonds, (2 oz.)
- 2 1/2 cups cooked long grain white rice
- 1 1/4 cups cooked green lentils
- 1 cup red onion, chopped
- 1 1/2 tablespoons red wine vinegar
Directions
- Heat 1 teaspoon of oil in a medium sized sauté pan over medium heat.
- Add lamb, season with cumin, salt and paprika and cook for 2-4 minutes until well-browned.
- Transfer to a large mixing bowl and set aside.
- Pour remaining oil into pan and heat over medium-high.
- Stir in onions and cook for 5-6 minutes, until golden brown.
- Add zucchini and almonds and continue cooking for 2-4 minutes until lightly brown and tender.
- Combine onion mixture with lamb.
- Stir in rice, lentils, California Ripe Olives and vinegar.
- Serve warm or room temperature.
