Okay, this is clearly my week for ugly food photos. How did the rice, that m-m-m-m-m-marvelous M-m-m-m-assa rice, turn a sickly green in the picture when it was a lovely golden color in real life?
And the leftover lamb looks pretty gross, too. I promise, we didn't eat all that fat.
We did eat the lamb, however, as a roast the first night and then with a rice pilatto the second night.
To achieve this meld between a pilaf and a risotto, I first browned a couple of cups of coarsely chopped mushrooms in butter, then added garlic and onion, lemon juice, rice and chicken stock. I didn't ladle the chicken stock in a bit at a time, I just poured it in after sautéeing the rest and let it simmer for the hour it takes to cook Massa rice. For the last few minutes, I laid our slices of roast lamb on top of the rice to warm (the photo was taken halfway through that process) and served them together with a side of sugar snap peas.
Chalk the green rice up to weird winter lighting but don't skip the dish - it was a perfect winter dinner, sustaining and warming and rich. That Massa rice is m-m-m-m-magic.
Labels: Massa rice