Title: Mushroom And Almond Rice (With Lamb)
Categories: Janes, O', Brien
Yield: 1 servings

12 Lamb cutlets; trimmed
1 1/2 c Long grain rice; rinsed
1/2 c Slivered almonds
1 tb Olive oil
5 Green shallots; thinly
-sliced
300 g Button mushrooms; thinly
-sliced
1 Orange; rind finely grated
; & juiced
1/3 c Currants
Salt/pepper

Cook rice in a large saucepan of boiling water for 10 to 12 minutes, or
until just cooked. Drain.

Meanwhile, heat a large non-stick frying pan over medium-high heat. Add
almonds and cook, stirring constantly, for 3 minutes or until golden.
Remove and set aside.

Add oil, green shallots and mushrooms to frying pan and cook, stirring
occasionally, for 2-3 minutes or until mushrooms are tender. Add orange
rind and juice, and cook for 30 seconds. Stir in rice, almonds and currants
and toss gently over low heat until well combined. Season with salt and
pepper. Keep warm.

Preheat a grill or BBQ on medium-high. Season lamb cutlets with pepper.
Cook 3-4 minutes on each side or until cooked to your liking. Serve lamb
cutlets with rice.

Serves 4

Recipe courtesy of the Australian Mushroom Growers Association

Converted by MC_Buster.

Per serving: 2637 Calories (kcal); 124g Total Fat; (42% calories from fat);
298g Protein; 79g Carbohydrate; 885mg Cholesterol; 908mg Sodium Food
Exchanges: 1 Grain(Starch); 41 Lean Meat; 3 Vegetable; 3 1/2 Fruit; 9 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.