1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup chopped plum tomato (about 1 tomato)
1/4 cup chopped fresh flat-leaf parsley, divided
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
3/4 teaspoon salt
How to Make It
Heat a large nonstick skillet over medium-high heat. Add first 4 ingredients to pan; cook 5 minutes, stirring to crumble lamb. Stir in rice and cinnamon; sauté 2 minutes. Stir in chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in chopped tomato, 3 tablespoons parsley, mint, lemon juice, and salt. Cover and let stand 5 minutes. Sprinkle with remaining 1 tablespoon parsley.
I made this exactly as written except that I added fresh oregano at the end and crushed red pepper. This is so delicious! We really loved it. I served with steamed broccoli & cauliflower and a yogurt-cucumber salad; we also had warmed whole wheat pita halves
really great and really easy. i was a little ambivalent about making it but the flavors really work well together. don't skip anything. we also made the accompanying green beans with feta and pine nuts and they were good too.
My family loves this,as have many I have served it to.Great flavors,and easy to prepare. great as a dish to bring to a gathering.You can also add bits of cooked lamb meat to it to make it more of a meal. love this recipe!
This went together quickly, but even with the addition of cumin, oregano & thyme and served with a topping of crumbled feta cheese it was still pretty bland for my taste. I think next time I will add some red pepper flakes to add a little zing. Overall it was a tastey -- seasoning just needed little tweaking.
This was outstanding after I made some minor tweaks to amp up the flavor. I added Greek seasoning while the meat was cooking. Then towards the end I stirred in a little extra oregano and some garam masala. We put a tablespoon of feta on top as garnish and served with garlic naan from trader joe's. Absolutely delicious.