This was a first for cooking ground lamb. I knew I wanted a roasted beet, feta, and brown rice salad. At one point this would have satisfied my hunger but these days I definitely need a bit more. So I asked Josh what kind of meat he wanted and his answer was lamb. So lamb it was. I wasn’t exactly sure what kind of seasoning to use but I was thinking dill and parsley. I texted my brother for some advice and he recommended rosemary and garlic. Lots of garlic. So I decided to go with his suggestion. That was until I realized I have no dried rosemary. I switched back to my original plan and used dill, parsley, and lots of garlic. It turned out pretty awesome and dill was definitely a good choice! The cooling flavor went really well with the feta and took the edge off the lamb flavor.
Brown Rice Salad
- 4 medium beets
- 1 cup brown rice
- 1/2 lb ground lamb
- dried dill
- dried parsley
- garlic, minced
- olive oil
- Roast beets. There are a few different ways to do this. I chose to wash them, place in a pyrex dish, add 1″ water, cover with foil, and bake in a 400° oven for 1 hour. Once cool peel of skin and chop into large chunks.
- Cook brown rice. 1 cup rice : 2 cups water. Bring both to a boil without rinsing rice. Cover, lower heat, and simmer for 50 minutes.
- Once brown rice is cooked heat up a pan with a bit of olive oil. Add garlic and sauté a few minutes until fragrant. Add ground lamb and season with dill, parsley, and s&p. I used about 1/4 teaspoon parsley and maybe 1/2 teaspoon dill.
- In a large bowl add rice, beets, lamb, and lastly crumble in the feta. Mix well. Season with s&p and serve.