Hot Lamb Pilaf

Second Prize Winner: Sue S.

Ingredients

2 12-oz Papa George’s 85% lean Pure American Ground Lamb
1 medium onion, chopped
1 clove garlic, minced
1-1/2 cup of rice
¼ cup of pine nuts or unsalted pistachio
2 cups of chicken broth or water and stock cubes
¼ teaspoon allspice
¼ teaspoon cinnamon
¾ cup water (approximately)
1 tablespoon of butter or margarine
1 teaspoon salt, or to taste

Cooking Instructions

Sauté pine nuts or pistachio in butter and remove from pan. Sauté onion and garlic until they are golden. Add ground lamb and spices. Cook thoroughly for approximately 5 minutes, stirring often to break up meat, until browned. Add rice (previously washed and drained). Cook about 2 minutes, stirring until rice is opaque. Add chicken broth, and bring to boil. Cover pan, reduce heat to low, and simmer about 15 minutes, until rice is tender and liquid is absorbed.

Makes 4 servings.
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