Rice pilaf with lamb and vegetables
Instructions
500 g Brown lamb meat, cut into small pieces and 3 tablespoons vegetable oil.
Remove the meat and bake in grease 2 grated carrots and 2 thinly sliced onions.
Add 600 g of rice and FRY in fat.
Combine the meat with rice, season with 1 teaspoon salt and 1/2 teaspoon pepper.
Cover with 1 l of cold water and turn up the flame, cover and cook until the water is absorbed.
Let stand for 10 minutes and serve.
Ingredients and dosing for 4 persons
- 500 g of lamb meat
- 3 tablespoons of seed oil
- 2 grated carrots
- 2 thinly sliced onions
- 600 g of rice
- Fat
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 100 cl of water