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Moroccan mince and rice

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 cup Basmati rice
  • 1 tablespoon olive oil
  • 500g lamb mince
  • 2 tablespoons pine nuts
  • 2 tablespoons slivered almonds
  • 1 tablespoon Middle Eastern seasoning (see note)
  • 2 tablespoons chopped raisins
  • 2 tablespoons chopped dried apricots
  • 2/3 cup roughly chopped fresh flat-leaf parsley leaves
  • 2 tablespoons lemon juice


  • 1
    Cook rice following packet directions. Meanwhile, heat oil in a frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add pine nuts and almonds. Cook, stirring, for 4 minutes or until golden.
  • 2
    Add seasoning, raisins and apricots. Cook for 1 minute or until fragrant. Add rice, parsley and lemon juice. Toss to combine. Season with salt and pepper. Serve with lemon wedges.

Source: taste.com.au


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