Microwave Lamb Pilaf Recipe
Ingredients
| 2 cups chicken broth, or 3 teaspoons instant chicken bouillon dissolved in 2 cups boiling water | ||
| Butter/Margarine | 3 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Bay Leaf | 1 | |
| White rice | 1 Cup (16 tbs), uncooked | |
| Onion | 1 Medium, finely chopped | |
| Green pepper | 1 Small, chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 1 to 1 1/2-cups cubed cooked lamb | ||
| Thyme | 1/2 Teaspoon | |
Directions
Combine chicken broth, 3 tablespoons butter, lemon juice, salt and bay leaf in medium sauce pan.
Bring to boil on conventional range.
Add rice.
Cover tightly.
Lower heat.
Cook 18 to 20 minutes, or until rice is tender and all liquid absorbed.
Remove bay leaf.
Combine onion, green pepper and 2 tablespoons butter in 1-quart measure.
MICROWAVE 3 to 4 MINUTES on HIGH, or until onion is transparent and green pepper is tender-crisp.
Add lamb and thyme.
Mix well.
MICROWAVE 3 MINUTES on HIGH.
Layer one third of cooked rice and half of the lamb mixture in 1 1/2-quart casserole.
Repeat layers.
Top with remaining one third rice.
Cover.
MICROWAVE 5 MINUTES on '5', or until very hot.
Bring to boil on conventional range.
Add rice.
Cover tightly.
Lower heat.
Cook 18 to 20 minutes, or until rice is tender and all liquid absorbed.
Remove bay leaf.
Combine onion, green pepper and 2 tablespoons butter in 1-quart measure.
MICROWAVE 3 to 4 MINUTES on HIGH, or until onion is transparent and green pepper is tender-crisp.
Add lamb and thyme.
Mix well.
MICROWAVE 3 MINUTES on HIGH.
Layer one third of cooked rice and half of the lamb mixture in 1 1/2-quart casserole.
Repeat layers.
Top with remaining one third rice.
Cover.
MICROWAVE 5 MINUTES on '5', or until very hot.
Chef
