Slow cooker recipes

Lamb, spinach and chickpea rice pilaf

Warm your body and soul with this hearty lamb, spinach and chickpea rice pilaf. It's utterly delicious and packed full of flavour and protein to keep you charged through the cooler months.
6
15M
8H 15M
8H 30M

Ingredients

Method

1.

Heat half the oil in a large frying pan over medium heat; cook lamb, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.

2.

Heat remaining oil in the same pan; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add spices; cook, stirring, for 1 minute or until fragrant. Stir in stock; bring to the boil. Transfer mixture to cooker. Cook, covered, on low, about 7 hours.

3.

Stir in rice; top with silver beet and chickpeas. Cook, covered, on high, about 50 minutes. Season to taste.

4.

Stir in raisins, pine nuts and coriander to serve.

Suitable to freeze at the end of step 2. This recipe is great with Greek-style yoghurt and lemon wedges.

Note

Related stories