INGREDIENTS

INSTRUCTIONS

Cook rice in a large saucepan of boiling water for 10 to 12 minutes,
or until just cooked. Drain.  Meanwhile, heat a large non-stick frying
pan over medium-high heat.  Add almonds and cook, stirring constantly,
for 3 minutes or until  golden. Remove and set aside.  Add oil, green
shallots and mushrooms to frying pan and cook, stirring  occasionally,
for 2-3 minutes or until mushrooms are tender. Add  orange rind and
juice, and cook for 30 seconds. Stir in rice, almonds  and currants and
toss gently over low heat until well combined.  Season with salt and
pepper. Keep warm.  Preheat a grill or BBQ on medium-high. Season lamb
cutlets with  pepper. Cook 3-4 minutes on each side or until cooked to
your liking.  Serve lamb cutlets with rice.  Serves 4  Recipe courtesy
of the Australian Mushroom Growers Association  Converted by MC_Buster.
Per serving: 2637 Calories (kcal); 124g Total Fat; (42% calories from
fat); 298g Protein; 79g Carbohydrate; 885mg Cholesterol; 908mg Sodium
Food Exchanges: 1 Grain(Starch); 41 Lean Meat; 3 Vegetable; 3 1/2
Fruit; 9 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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