Ghenwa Steingaszner of Ghenwa’s Lebanese cooking club supplied this month’s recipe for Lebanese rice with Morgenster white truffle enhanced olive oil.
• 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
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.
Dish accompanies perfectly slow roasted leg of lamb.
Serve with Morgenster Tosca 2010 (a super Tuscan style red blend)