Lamb pilaf is a dish we started serving on our food truck this past season, and it quickly became our customers’ favorite side! Lamb is such a buttery flavor; it adds a creaminess to the pilaf that goes well with fresh veggies.
– 1 tsp (5 ml) olive oil.
– 1 clove garlic, minced.
– ½ white onion, chopped.
– 1 carrot, peeled and chopped.
– ¼ cup (43 g) orzo.
– 1 cup (240 ml) lamb juice from cooking (here or here).
– 1 cup (240 ml) water.
– Pinch of salt.
– Pinch of ground cumin.
– 1 cup (210 g) jasmine rice.
Step 2: Add the rice and stir it in so everything is well mixed. Turn the heat down to low and cover the pan. Cook the pilaf for 25 to 30 minutes, or until the liquid in the pan has evaporated and the rice is soft enough to eat. Keep your eye on the pan and turn the heat down if needed to keep the liquid from evaporating too quickly, which will burn the rice. You’re all set!