Beatriz, author ofTo Be Gourmet , brings us a delicious recipe: rice with vegetables and lamb. A delicious dish that you can prepare very easily. Give it a try!
If there is something I love about the Skillet , apart from its aesthetics, it is its enormous versatility. I can prepare a baked dessert or a savoury recipe, but I especially like to prepare risottos or rice dishes, like this lamb one I bring you today, with great flavour and character.
This lamb rice recipe is so easy to prepare that you can enjoy it both on a daily basis and on weekends with your family. This recipe is designed for 2-3 people, but you can easily increase the quantities.
To make the rice I used meat broth to enhance the flavor, but you can use vegetable broth instead (and ultimately, water).
Let's get on with the recipe, I can't wait to show you how creamy and tasty it is. You'll love it!
Mediterranean glass goblet , Le Creuset Damascus steel knife , Le Creuset skillet and Bérard wooden spoon .
Ingredients
- 250gr of lamb (from the skirt)
- 300gr of rice
- ½ onion
- 1 leek
- 100gr of green beans
- 750ml of meat broth
- A few strands of saffron
- Extra virgin olive oil
Preparation
- In our Skillet, we sear the lamb in a little olive oil until it is golden brown. We set it aside.
- In the same oil, we sauté the onion and leek in very small pieces and the green beans cut into julienne strips and cut in half.
- When it is soft, add the lamb again and incorporate the rice.
- Sauté a little and pour in the meat broth, add the saffron, salt and let it boil for a quarter of an hour over medium heat.
- When all the broth has evaporated, cover for 5 minutes with a kitchen towel and then serve.
Le Creuset skillet and Le Creuset Damascus steel knife .
A rice dish that is very easy to prepare and very creamy thanks to the fat provided by the lamb. A perfect dish!
Beatrice.
Comments
Merche said:
Hola! Vaya pinta tiene este arroz! Una pregunta, no me gustan ni la cebolla ni el puerro y es una lastima porque todas las recetas de guisos suelen llevar una base de cebolla rehogada y es por eso que nunca me ánimo a hacerlas. Hay algún ingrediente por el que se pueda sustituir la cebolla/puerro? Por ejemplo calabacín? Sé que os lo pongo difícil:) Muchísimas gracias por las recetas y lo cuidado que está el blog. Es preciso!
Rosa said:
Una pregunta es que veo que en La foto tienes romero , es para decorar o para añadir es que no lo he visto anotado en los ingredientes .
Muchas gracias
Claudia said:
Hola Carlos, me alegra que las recetas que has probado nuestras te hayan gustado!! Que siga siendo así :)
En cuanto a tus preguntas, puedes echarla toda de golpe, y es mejor que lo hayas calentado previamente. Un saludo!
Carlos said:
Hmmmm… Pintaza que tiene esta recete, de esta semana no pasa sin que la haga. Sólo tengo una duda, ¿el caldo o agua lo echamos todo del tiron o poco a poco como un risotto? y en cualquiera de los dos casos ¿este debe de estar caliente?. Muchas gracias por las recetas de las que ya he hecho muchas y siempre triunfando ;)