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Stewed Rice with Lamb

Stewed Rice with Lamb

By: WellBeing Team

Use PEARL RIVER BRIDGE Superior Light Soy Sauce as a dipping sauce or add it to stir-fries and marinades for an extra flavour infusion


Servings

1

Prep time

Cook time

Recipe


Ingredients

  • 700g rice
  • ½ PRB Sesame Oil
  • 1kg boneless lamb
  • 5g cumin (or any dried herbs)
  • ½ onion, sliced
  • 1 carrot, cubed
  • 30g corn
  • 30g green beans of choice
  • 100g sultanas (or any dried berry)
  • Salt
  • Pepper
  • 1 tbsp PRB Superior Light Soy Sauce
  • 1 tbsp PRB Superior Light Soy Sauce
  • 10g PRB Brown Sugar

Method


  • 5g cumin (or any dried herbs)
  • 5g cumin (or any dried herbs)
  • Place olive oil in a frying pan over medium-high heat and fry the lamb until golden.
  • Add the onion and carrot and cook until the onion is soft.
  • Add all seasoning ingredients plus 2.5L hot water to the frying pan over medium-low heat for 10-15 mins. Season with salt.
  • Evenly add the rice and corn to the pan over medium-low heat and stew for 5 mins.
  • Using a spoon, make holes on the surface of the rice and add in the sultanas. Stew for a further 10 mins.
  • Mix to combine and serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

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