Lamb Walnut Rice Skillet
The ultimate 'I'm too tired to cook two dishes' comfort meal that feels fancy enough for a weekend.
When you’ve had a long day, the last thing you want is a sink full of pots and pans. This Lamb Walnut Rice Skillet is designed specifically for those nights when you need a hug in bowl form without the stress of complex techniques. By cooking the lamb, rice, and toasted walnuts in one skillet, the flavors meld beautifully into a rich, savory meal. The earthy crunch of the walnuts provides a gorgeous contrast to the tender meat, making it feel like something you'd find at a bistro rather than a quick weeknight fix. You can smell the toasted spices hitting the pan the moment you start, and the final result is deeply satisfying and incredibly easy to clean up.
Ingredients
- 1 lb lamb shoulder or loin — cut into 1-inch cubes
- 0.5 cup long grain rice — rinsed and drained
- 0.5 cup walnuts — roughly chopped
- 3 unit garlic cloves — minced
- 1 tsp ground cumin — or ground coriander
- 1 tsp cinnamon — ground
- 2 cup beef broth — low sodium preferred
- 1 tbsp olive oil
- 1 pinch salt — to taste
Method
- 1 Heat the olive oil in a large skillet or heavy-bottomed pot over medium-high heat.
- 2 Add the lamb cubes and sear until browned on all sides (about 6-8 minutes).
- 3 Stir in the garlic, cumin, and cinnamon. Cook for 1 minute until fragrant.
- 4 Add the rice and toasted walnuts to the pan, stirring well to coat them in the oil and spices.
- 5 Pour in the beef broth and add a pinch of salt. Bring the mixture to a boil.
- 6 Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- 7 Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Variations
- Vegetarian Option — Swap the lamb for 2 cups of chickpeas and extra diced carrots.
- Faster Finish — Use pre-cooked rice (like a microwave pouch) and just simmer the meat/spices for 10 minutes before tossing everything together.
Notes
If you want extra flavor, stir in some chopped parsley or a squeeze of lemon juice right before serving.
Equipment that helps
- Heavy-bottomed skillet — Ensures even heat distribution so the rice cooks evenly without sticking.
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