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–+ servings

Pomegranate Lamb Rice

This Pomegranate Lamb and Rice is a flavorful and elegant meal that combines ground lamb, fluffy basmati rice, and a festive touch of pomegranate balsamic vinegar. Finished with warm spices, kale, and a topping of homemade maple almonds, this dish is perfect for the holidays or entertaining guests. Serve it with a dollop of yogurt for an extra-special touch.
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Servings: 4 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment

  • stovetop
  • pot
  • chefs knife
  • large pan or dutch oven
  • strainer
  • small pot with a lid

Ingredients

Maple Almonds Ingredients

  • ¾ cup almonds
  • ½ tsp cinnamon
  • 1 tsp olive oil
  • 1 tbsp maple syrup
  • pinch of salt

Lamb and Rice Ingredients

  • 1 cup basmati rice well rinsed until water runs clear
  • 1½ cup water
  • 2 tbsp olive oil
  • 1 pinch chili flakes
  • ½ large onion small dice
  • 3 garlic cloves minced
  • 1 lb ground lamb
  • ¼ cup Vomfass Pomegranate Balsamic vinegar
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp cumin
  • ½ tsp saffron crushed
  • 7 cremini mushrooms roughly chopped
  • ½ cup walnuts roughly chopped
  • 4 cups kale roughly chopped
  • ½ cup pomegranate seeds
  • salt and cracked pepper to taste
US Customary - Metric

Instructions

  • Preheat oven to 350.
  • To a bowl add almonds, maple syrup, cinnamon, salt and olive oil. Stir to coat. Add To a parchment-lined baking sheet and bake for 20 minutes stirring halfway. Remove from the oven and let cool completely.
  • To a small pot add rinsed rice and water. Bring the rice to a vigorous boil for 1 minute, reduce heat to low, cover the pot tightly with the lid and cook for 15 minutes. Once 15 minutes is up, remove from the heat and let it rest for 5 more minutes. Remove the lid and fluff the rice with a fork. Set aside.
  • Add olive oil and chilli flakes to a large deep-sided pan. Add onion and cook for several minutes until translucent.
  • Add garlic and saute until fragrant. Approximately 30 seconds to 1 minute.
  • Add ground lamb to the pan, breaking up the lamb with a wooden spoon or tongs. Cook until no pink remains.
  • Pour Vomfass Pomegranate balsamic vinegar over the lamb to deglaze the pan. Cook for 1-2 minutes before adding spices.
  • Add mushrooms and walnuts. Season with salt and cracked pepper. Cook until mushrooms are soft.
  • Stir in kale and allow it to wilt slightly before adding in cooked rice. Use a large spoon to gently incorporate rice into the lamb mixture.
  • Finish with pomegranate seeds and chopped maple almonds.
  • Check for seasoning and serve.

Notes

You can use jasmine or basmati rice for this dish!
Buy the vinegar here!

Nutrition

Nutrition Facts
Pomegranate Lamb Rice
Serving Size
 
1 g
Amount per Serving
Calories
882
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
27
g
Cholesterol
 
83
mg
28
%
Sodium
 
676
mg
29
%
Potassium
 
914
mg
26
%
Carbohydrates
 
60
g
20
%
Fiber
 
8
g
33
%
Sugar
 
11
g
12
%
Protein
 
32
g
64
%
Vitamin A
 
2114
IU
42
%
Vitamin C
 
24
mg
29
%
Calcium
 
210
mg
21
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.