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Prep Time: 38 Minutes Cook Time: 0 Minutes |
Ready In: 38 Minutes Servings: 4 |
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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 |
Directions:
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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