Lamb, spinach and chickpea rice pilaf
Lamb, spinach, and chickpea rice pilaf in a slow cooker makes for a warming, hearty dinner after a busy week.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Colander
- Fine-mesh sieve
- Mixing bowl
- Can opener
- Tongs
- Kitchen timer
Ingredients
- 1 kilogram (2-pound) boned lamb shoulder
- 2 tablespoons olive oil
- 1 brown onion (200g), sliced thinly
- 4 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons ground allspice
- 2 teaspoons chilli powder
- 3 cups (750ml) chicken stock
- 2 cups (400g) basmati rice
- 1 bunch silver beet (1kg), trimmed,chopped coarsely
- 400 grams (12½ ounces) canned chickpeas(garbanzo beans), rinsed, drained
- 2/3 cup (100g) raisins
- 1/2 cup (80g) pine nuts, toasted
- 1/2 cup coarsely chopped fresh coriander (cilantro)
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