Greek Lamb Pilaf
From Cooking Light June 2008. I like to add toasted pine nuts, feta cheese and crushed red pepper.
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INGREDIENTS
Nutrition- 2 1⁄2
- 3⁄4
- 3
- 3⁄4
- 1cup uncooked long grain rice
- 1⁄4teaspoon ground cinnamon
- 14ounces low sodium chicken broth
- 1
- 1⁄4
- 2
- 3tablespoons fresh lemon juice
- 3⁄4teaspoon salt
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DIRECTIONS
- 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.
- 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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