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Greek Lamb Pilaf

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 38 mins
Yield 4 servings (serving size: 1 2/3 cups)
Lamb, mint, and rice are a classic Greek combination.

Ingredients

  • 2 1/2 cups chopped onion (about 1 large onion)
  • 3/4 cup chopped carrot (about 1 carrot)
  • 3 garlic cloves, minced
  • 3/4 pound lean ground lamb
  • 1 cup uncooked long-grain rice
  • 1/4 teaspoon ground cinnamon
  • 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

Nutrition Information

  • calories 446
  • caloriesfromfat 35 %
  • fat 17.2 g
  • satfat 7 g
  • monofat 7.2 g
  • polyfat 1.4 g
  • protein 26 g
  • carbohydrate 45 g
  • fiber 2.4 g
  • cholesterol 83 mg
  • iron 2.5 mg
  • sodium 748 mg
  • calcium 61 mg

How to Make It

  1. 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.