Ingredients:

Yield: 6 servings

Rice

2 Tbs. butter
1 small yellow onion, chopped
1 medium red bell pepper, chopped
1 tsp. "Rogan Josh" powder or Madras curry powder
1 cup long grain white rice, or Basmati rice
1 cup chicken stock
1 cup water
1/2-tsp. salt
1/2-cup dried red currants
1 cup frozen peas

Directions:

1. Rinse the rice in a colander or strainer under cold running water for one minute.
   
2. Melt the butter in a 4-quart saucepot.
   
3. Add the chopped onion and red bell pepper and cook over moderately low heat, stirring occasionally for 5 minutes.
   
4. Add the curry powder, stir, then add the rice and stir for one more minute.
   
5. Now add the chicken stock, water and the salt. Bring to a boil.
   
6. Lower the heat to a simmer and cook, covered, for 20 minutes.
   
7. Turn off heat and let pot sit, covered, for 10 minutes.
   
8. Add the dried currants and the peas, stir and season to taste. Keep warm until ready to serve.

Pernod Greens

1 lemon, juiced
1/4-tsp. salt
2 Tbs. Pernod
1/2-cup olive oil
1/4-lb. Mizzuna, Mustard, or other spicy greens
1 Tbs. plucked cilantro leaves
1 Tbs. plucked mint leaves

1. Whisk the lemon juice, salt, and Pernod together. Gradually whisk in the olive oil.
   
2. Toss the greens with the plucked herbs. Toss everything with the Pernod vinaigrette.
   
3. Place a generous spoonful of rice just upwards of the center of the plate.
   
4. Prop two lamb chops over the rice, and spoon the sauce around the lamb.
   
5. Dress the greens high on top of the rice, slightly covering the chop bones, and serve immediately.

Renaissance Restaurant
Charles Dale, Chef and Owner
www.renaissancerestaurant.com

Create an unforgettable dining experience with Andrea Immer's Entertaining Made Simple CD collection. Each CD includes music, menus, recipes, affordable wine recommendations and video demonstrations.