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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Cooking Light June 2008. I like to add toasted pine nuts, feta cheese and crushed red pepper. Ingredients:
2 1/2 cups onions, chopped |
3/4 cup carrot, chopped |
3 garlic cloves, minced |
3/4 lb lean ground lamb |
1 cup uncooked long grain rice |
1/4 teaspoon ground cinnamon |
14 ounces low sodium chicken broth |
1 cup plum tomato, chopped |
1/4 cup flat leaf parsley, chopped |
2 tablespoons fresh mint, chopped |
3 tablespoons fresh lemon juice |
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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