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Export 10 ingredients for grocery delivery
Step 1
Place water in a saucepan over high heat. Add the rice and bring to the boil. Reduce heat to low and simmer, covered, for 45-50 minutes or until all the water is absorbed and the rice is tender. Remove from heat. Transfer to a large heatproof bowl.
Step 2
Place the basil, garlic and 60ml (1/4 cup) of the oil in the bowl of a food processor and process until finely chopped. Add the lemon juice and process until just combined. Transfer to a jug. Taste and season with salt and pepper.
Step 3
Preheat a barbecue grill or chargrill pan on medium. Season lamb with salt and pepper. Cook on preheated grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Place the asparagus, capsicum, pumpkin and mushroom in a bowl. Drizzle with the remaining oil and season with salt and pepper. Cook on grill, turning occasionally, for 6-8 minutes or until tender. Add the chargrilled vegetables to the rice and gently toss to combine.
Step 4
Thinly slice lamb across the grain. Divide rice salad among bowls. Top with lamb and drizzle with basil dressing to serve.