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🍽️ Orientalic wild rice with lamb salmon and carrots in spice sauce

747 kcal · 30 min · 4 servings

Ingredients

• Salt
• 250 g ORYZA (Basmati & wild rice)
• 0.25 tsp turmeric powder
• 600 g carrots
• 2 tbsp olive oil
• 0.25 tsp coriander
• 0.25 tsp cumin
• 100 ml vegetable broth
• 250 ml cooking cream
• Pepper
• 600 g lamb salmon (equals 4 pieces of 150g each)
• 30 g almond slivers
• 50 g dried apricots
• 1 pinch sumac (oriental spice)
• 10 g barberries (equals 2 tsp)
• 5 g black sesame (equals 1 tsp)

Instructions

1. 1. Bring one liter of salted water to a boil in a pot.
2. 2. Add the ORYZA Basmati & wild rice and the turmeric powder to the boiling water.
3. 3. Stir the ingredients once.
4. 4. Cook the rice on low heat in a covered pot for 16 to 18 minutes.
5. 5. Remove the pot from the heat.
6. 6. Let the rice rest covered.
7. 7. Peel, clean and wash the carrots.
8. 8. Cut the carrots into sticks.
9. 9. Heat one tablespoon of oil in a pot.
10. 10. Sauté the carrots over medium heat for 4 minutes.
11. 11. Add the spices.
12. 12. Sauté the spices for 2 minutes.
13. 13. Deglaze the carrots with broth.
14. 14. Continue to simmer the carrots covered for 5 minutes.
15. 15. Add the cream.
16. 16. Simmer the sauce for 4 minutes.
17. 17. Season the sauce with salt and pepper.
18. 18. Rinse the lamb salmon under running water.
19. 19. Pat the lamb salmon dry with a kitchen towel.
20. 20. Heat one tablespoon of oil in a pan.
21. 21. Fry the lamb salmon on both sides for 3 to 4 minutes each over medium heat.
22. 22. Remove the lamb salmon from the pan.
23. 23. Place the lamb salmon in a baking dish.
24. 24. Preheat the oven to 160 degrees Celsius (convection 140 degrees Celsius, gas level 2).
25. 25. Cook the lamb salmon in the preheated oven for 15 to 20 minutes.
26. 26. Roast the almonds in a hot pan without fat over medium heat for 3 minutes.
27. 27. Cut the apricots into small cubes.
28. 28. Mix the apricots and half of the roasted almonds into the rice.
29. 29. Warm the rice slightly.
30. 30. Season the rice with salt, pepper and sumac.
31. 31. Remove the lamb salmon from the oven.
32. 32. Let the lamb salmon rest for about 5 minutes.
33. 33. Slice the lamb salmon into slices.
34. 34. Serve the rice with the meat on four plates.
35. 35. Add the carrots with the sauce.
36. 36. Sprinkle the dish with barberries, black sesame and the remaining almonds.
37. 37. Serve the dish.

Nutrition per serving

• kcal: 747
• Protein: 53 g · Fett/Fat: 28 g · Carbs: 68 g