Brown Rice Salad with Roasted Beets, Feta, & Lamb

Brown Rice Salad

 

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

 

Brown Rice Salad

  • 4 medium beets
  • 1 cup brown rice
  • feta
  • 1/2 lb ground lamb
  • dried dill
  • dried parsley
  • garlic, minced
  • s&p
  • olive oil
  1. 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.
  2. 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.
  3. 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.  
  4. In a large bowl add rice, beets, lamb, and lastly crumble in the feta.  Mix well.  Season with s&p and serve.
This really was an awesome meal!  We had leftovers for lunch the next day and it was just as good if not better.

Leave a Reply

Your email address will not be published. Required fields are marked *