I served it with green beans and a rich and flavorful mushroom and wild rice pilaf. I was trying to get some healthier options in my diet at the time, so I used brown rice with the wild rice. The mushrooms were a pleasing addition, especially with the rich earthiness of the lamb and mushrooms. I think I should make this again-- I can give everyone a better opinion then.
Lamb with Basil-Mint Pesto
1/4 cup Brown Rice
1/8 cup Wild Rice
1/2 pound Mushrooms
1/2 teaspoon Dried Thyme
1/4 Onion, chopped
1 tablespoon Olive Oil
1 tablespoon Butter
2 cloves garlic, minced
1 cup Chicken Stock
1/8 cup Red Wine
Salt
Pepper
Heat the oil and butter in a skillet over medium heat. Add the onions, garlic, mushrooms, and thyme. Cook until the mushrooms are tender.
Stir the wild rice and broth into the skillet and heat to a boil. Reduce the heat to low, cover and cook for 10 minutes. Stir in the brown rice, cover, and cook for 45 minutes, or until the rice is tender. Season with salt and pepper to taste.
Garlic Green Beans
1/4 pound Green Beans, trimmed
1 tablespoon Olive Oil
2 cloves Garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon stock
Salt
Pepper
In a large skillet, heat the olive oil. Add the green beans, garlic, and red pepper flakes, sautéing until tender. Add chicken stock if necessary to keep beans moist and from drying out. Season with salt and pepper to taste.
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