• Skip to main content
  • Skip to primary sidebar
logoWC
  • Services
    • Chiropractic Care
    • Dry Needling
    • Cold Laser
    • Custom Orthotics
  • Conditions
    • Back Pain
    • Shoulder Pain
    • Neck Pain
    • Headaches
    • Hip Pain
    • Sciatica
  • Blog
  • New Patients
  • Our Team
  • Contact Us
  • 02 9235 2464
  • Book Here
02 9235 2464
Book Here

Lamb And Pine Nut Pilaf

February 13, 2014 by Admin Wynyard Chiro

Cooking time: 25 minutes

Serves: 4 people

Lamb-and-pine-nut-pilafIngredients

• 750g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
• olive oil cooking spray
• 1 1/2 tablespoons olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• pinch ground cinnamon
• pinch chilli powder
• 1 1/2 cups basmati rice, rinsed
• 2 1/2 cups salt-reduced chicken stock
• 1 cup frozen peas
• 100g baby spinach leaves
• 2 (about 200g each) lamb backstraps
• 1/4 cup pine nuts, toasted
• 2/3 cup plain Greek-style yoghurt
• fresh coriander leaves, to serve

Method

1. Preheat oven to 230°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil. Season with salt and pepper. Bake for 15 to 20 minutes or until tender.
2. Meanwhile, heat 1 tablespoon of oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 6 to 7 minutes or until onion is tender. Add coriander, cumin, cinnamon and chilli powder. Cook, stirring, for 1 minute or until aromatic.
3. Add rice and stock to pan. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes. Add peas. Cover and simmer for 3 to 4 minutes or until rice is tender and liquid mostly absorbed. Add spinach leaves. Stir to combine. Remove pan from heat. Cover.
4. Meanwhile, heat remaining oil in a frying pan over medium heat. Season both sides of lamb with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking.
5. Thinly slice lamb. Add pumpkin, pine nuts and lamb to rice mixture. Stir to combine. Serve with a dollop of yoghurt and coriander.

Recipe by Alison Roberts. Super Food Ideas – September 2007, Page 37.

Filed Under: Recipes

Primary Sidebar

Book now with HealthEngine

Recent Articles

  • Keep Moving This Winter: How to Stay Mobile and Avoid the Stiffness Slump
  • Spinal Health is More Than Just Tech Neck: A Whole-Body Approach
  • Combatting Tech Neck: Protect Your Spine in the Digital Age
  • Back to School: Spinal Health for Kids & Teens
  • New Year, New Spine: How to Prioritise Spinal Health in 2025

Contacts

phone 02 9235 2464
mail [email protected]
pin Suite 301/74 Pitt Street, Sydney, NSW 2000
Get Directions

OPENING HOURS

Monday : 8:00am - 1.00pm

Tuesday : 1:00pm - 6.30pm

Wednesday : 8:00am - 1.00pm

Thursday : 1:00pm - 6.30pm

Friday : 8:00am - 1.00pm

Saturday : 8:30am - 12.30pm

Sunday : Closed

QUICK LINKS

  • Chiropractors
  • Back Pain
  • Neck Pain
  • Headaches
  • Shoulder Pain
  • Hip Pain
FAQs

Latest News

  • Keep Moving This Winter: How to Stay Mobile and Avoid the Stiffness Slump
    June 25, 2025
  • Spinal Health is More Than Just Tech Neck: A Whole-Body Approach
    May 12, 2025
  • Combatting Tech Neck: Protect Your Spine in the Digital Age
    April 8, 2025

© 2017 Wynyard Chiro - Your Sydney CBD Chiropractor
Website design by Digital Marketing Specialists. All Rights Reserved.