2 T butter or margarine
1 C long-grain brown rice
1 lg yellow onion, coarsely chopped
1 T minced fresh ginger
2 cloves garlic, minced
2 C Basic Beef Stock
3 T olive oil
1 lb boneless lean leg of lamb or pork loin, cut into 3/4 inch cubes
1/4 t salt
1/8 t black pepper
2 small zucchini, diced
4 oz small mushrooms, halved
½ C B&R Farms Dried Apricots, chopped
½ C dark or golden raisins
½ C minced parsley
Melt butter in a medium size saucepan over moderate heat. Add the rice, onion, 1 T ginger and garlic, sautéing until the rice is pale gold - 3-4 minutes. Add the stock and bring to a boil. Reduce the heat to a low, cover, and simmer about 30 min. or until most of the liquid is absorbed.
Meanwhile, heat 1 T oil in a 12" skillet over moderately high heat for 1 min. Sprinkle the lamb with the salt and pepper, add to the skillet, and brown on all sides - about 10 min. Using a slotted spoon, transfer the lamb to a plate lined with paper toweling and set aside.
Add the remaining oil to the skillet. Reduce the heat to moderate and heat for 1 min. Add zucchini and remaining ginger and sauté until the zucchini is softened - about 3 min. Add the mushrooms and sauté until tender - 3-4 minutes more. Set aside.
Add apricots and raisins to the rice, cover, and continue cooking until all the liquid is absorbed - about 10 minutes more.
Return the lamb to the skillet, add the rice mixture, toss well to mix, and bring just to serving temperature, uncovered, over moderate heat. Stir in the parsley.