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Lebanese Rice with Morgenster White Truffle enhanced Olive Oil

Ghenwa Steingaszner of Ghenwa’s Lebanese cooking club supplied this month’s recipe for Lebanese rice with Morgenster white truffle enhanced olive oil.

Ingredients:

• 500 g minced lamb
• 25 g pine nuts, roasted
• 25 g almonds, roasted
• 3 cups rice
• 8 cups water or lamb broth
• 2 onions finely chopped
• 2 tbsp salt
• 4 tbsp Ghenwa’s Lebanese mixed spices
• 3 tbsp butter (for cooking)
• 2 tbsp chopped parsley for garnish
• 2 tbsp Morgenster white truffle extra virgin olive oil

Preparation:

Heat the oil in the pot, add finely chopped onions & cook until soft.
Add the minced meat & spices & cook until the meat is brown.
Add the washed rice & stir it for 2 minutes, pour in 6 cups of the lamb broth or water & add salt. Cook on low heat until the water is completely absorbed.
Before serving, mix the rice with 2 teaspoons of Morgenster white truffle olive oil.
Spoon the rice into big serving dish.
Sprinkle the roasted nuts & chopped parsley.

Chef’s recommendations:

Dish accompanies perfectly slow roasted leg of lamb.
Serve with Morgenster Tosca 2010 (a super Tuscan style red blend)

Tel: +27.218521738   Fax: +27.218520835   Email: info@morgenster.co.za  
P.O. Box 1616, Somerset West, 7129, South Africa
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