Grape and Pine Nut Rice with Lamb
Preparation: 10 minutes
Cooking: 15 minutes
Serves 4
8 small lamb cutlets, trimmed of excess
fat and grilled
1 cup rice
4 large flat mushrooms
1 tblspn olive oil
¾ cup chopped flat leaf parsley
¾ cup chopped mint
1 bunch grapes
½ cup pine nuts, toasted
2 tblspn olive oil, extra
1 lemon, juice and rind
1 bunch English spinach leaves
Freshly ground black pepper
Cook rice according to
directions on the packet. Brush mushrooms with oil then grill for 3 minutes.
Combine rice, parsley, mint, grapes and pine nuts in a bowl. Combine extra oil
with rind and juice of lemon. Add to rice mixture. Mix well. Arrange spinach
leaves on individual serving plates. Cover with rice mixture. Top with
mushrooms and serve with grilled lamb cutlets.