Pat Volchok’s Butterflied Leg of Lamb
If there is some of this grilled lamb left over, plan on
stuffing it the next day into pita bread along with
cucumbers and a drizzle of garlic-infused plain yogurt.
1/2 cup soy sauce
3 cloves garlic, chopped
1 tablespoon curry powder
1/2 cup Burgundy wine
2 tablespoons ketchup
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons dried minced onion
1/2 cup olive oil
1 boned and butterflied leg of lamb
To make the marinade, combine soy sauce, garlic, curry powder, wine, ketchup, oregano, thyme, rosemary, dried onion
and olive oil. Massage and marinate the lamb at least 48 hours
in the refrigerator. Grill the lamb over indirect medium-high
heat for approximately 45 minutes. Thoroughly boil any
excess marinade. Serve the lamb thinly sliced, drizzled with
the cooked marinade. Makes 12-16 servings.
Uncle Ben’s Wild Rice
and Herb Salad with
Uncle Ben’s Rice Pilaf
Converted Brand Rice is parboiled while
in the husk, then dehydrated. This ingenious
technique boosts nutritional value since
the heat drives nutrients and proteins into
3 packages Uncle Ben’s
Long Grain and Wild Rice
11/ cups chopped pecans
3-4 tablespoons butter or margarine
9 green onions, chopped 1 cup chopped onion
3/ cup chopped parsley
2 cups Uncle Ben’s Original Converted
4 Brand Rice
6 ribs celery, finely diced
5 cups chicken broth
1 tablespoon dried thyme
1 teaspoon salt, or to taste
1 tablespoon dried marjoram Dash pepper
3/4 cup olive oil
3 tablespoons lemon juice
11. Prepare rice according to package directions and chill.
2. Place pecans on a baking sheet and toast at 325°F
3. Combine all ingredients except pecans and mix well.
4. Top with toasted pecans. Makes 12 servings.
11. Melt butter or margarine in a heavy
saucepan over medium-high heat.
2. Add onion and sauté.
3. Stir in rice and sauté until golden.
4. Add chicken broth, salt and pepper. Bring to a boil.
Cover and simmer 20 minutes. Makes 12 servings.