Greek Lamb Pilaf

By kitchenslave03 on March 15, 2010

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Ingredients

    1. 2 1/2 cups onions, chopped
    2. 3/4 cup carrot, chopped
    3. 3 garlic cloves, minced
    4. 3/4 lb lean ground lamb
    5. 1 cup uncooked long grain rice
    6. 1/4 teaspoon ground cinnamon
    7. 14 ounces low sodium chicken broth
    8. 1 cup plum tomato, chopped
    9. 1/4 cup flat leaf parsley, chopped
    10. 2 tablespoons fresh mint, chopped
    11. 3 tablespoons fresh lemon juice
    12. 3/4 teaspoon salt

Directions

  1. Heat large nonstick skillet over med-high heat. Add first 4 ingreds to pan; cook 5 min, stirring to crumble lamb. Stir in rice and cinnamon; saute 2 minute Stir in broth; bring to a boil.
  2. Cover, reduce heat, and simmer 20 min or til liquid is absorbed. Remove from heat; stir in chopped tomato, 3 T parsley, mint, lemon juice and salt. Cover and let stand 5 minute Sprinkle with remaining parsley.
 
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