About
This simple yet tasty pilaf makes a quick, easy and filling lunch.
Riced cauliflower is used in place of the traditional rice which can be shop bought or homemade.
The dish is perfect as it is, or served with a helping of tzatziki or Greek yogurt.
Ingredients
- 9 ounce ground lamb
- 9 olives pitted kalamata olives by mezzetta
- 2 cup riced cauliflower by trader joe's
- 1 cup peppermint, fresh
- 1 tablespoon, whole pieces pine nuts
- 1 tablespoon blanched slivered almonds by blue diamond
- 1 tablespoon, chopped red onion
- 1 tablespoon olive oil
- 1 clove garlic, fresh
- 1 teaspoon cinnamon
- 1 teaspoon coriander by gourmet garden
- 1 teaspoon cumin, ground
- ½ cup vegetable broth, bouillon or consomme
- ¼ teaspoon salt, sea salt
- â…› teaspoon black pepper
- 1 cup spinach
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Add the flaked almonds and pine nuts to the tray and toast for 3-4 minutes until golden brown. Set aside.
- Heat the olive oil in a large pan over a medium heat. Finely slice the garlic and add to the pan along with the onion, cooking until tender.
- Add the ground lamb to the pan and cook until browned all over. Add the cumin, coriander and cinnamon and stir well to combine.
- Add the riced cauliflower to the pan and mix well.
- Add the stock to the pan and season to taste, stirring well. Bring to a boil then simmer until all the stock has been absorbed.
- Add the spinach to the pan, stirring until just wilted, then remove from the heat.
- Roughly chop the mint leaves and olives and stir through the pilaf. Scatter with the toasted nuts to serve.
Nutrition Facts
- Servings: 3
- Calories: 373.1kcal/1561.2kJ (per serving)
- Fat: 27.4g (per serving)
- Carbs: 9.3g (per serving)
- Protein: 23.0g (per serving)
