Greek Lamb Pilaf

Photo: Randy Mayor; Styling: Leigh Ann Ross

Lamb, mint, and rice are a classic Greek combination.

Yield: 4 servings (serving size: 1 2/3 cups)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 446
  • Calories from fat: 35%
  • Fat: 17.2g
  • Saturated fat: 7g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 26g
  • Carbohydrate: 45g
  • Fiber: 2.4g
  • Cholesterol: 83mg
  • Iron: 2.5mg
  • Sodium: 748mg
  • Calcium: 61mg

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

Preparation

  1. 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.
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