Lamb & Pumpkin Pilaf

This meal is fantastic for athletes, carbs from the pumpkin for fuel, protein from the lamb for recovery and a nice kick from the spices.

Keyword: Australian Institute of Sport, Clean Eating, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Lamb & Pumpkin Pilaf, Louise Burke, Survival of the Fittest

Servings: 4

Ingredients

spray canola or olive oil
400 g lean lamb cut into thin strips
1 medium onion finely chopped
2 tsp ground coriander
2 tsp ground cumin
1½ cups basmati rice
400 g pumpkin peeled and cut into 1cm cubes
150 g green beans cut into 2cm lengths
625 mL (2½ cups) MAGGI Chicken Stock

Instructions

pray a large pan with oil and heat. Stirfry the meat in two matches. Transfer to a plate, cover and set aside. Cook the onion over medium-high heat for about 5 minutes or until very soft and lightly golden. Add the spices and stir for about 30 seconds or until fragrant. Add the rice and stir to coat with the onion mixture. Add the pumpkin, beans and stock and stir until well combined. COver with a tight-fitting lid and bring to the boil. Reduce the heat to very low, and cook for 12 minute or until all the stock is absorbed. Turn off the heat and stand for 5 minutes or until the rice s tender. Return the emat to the pan, use a fork to mix through and fluff up the rice. Serve immediately.

Notes

From: Burke, Louise; et al (2000) Survival for the fittest Australian Institute Of Sport