Lamb & Spinach Pilaf Recipe
Ingredients
| 2 1/4 cups regular-strength beef broth | ||
| 1 cup cracked wheat bulgur | ||
| Spinach | 3/4 pound | |
| Salt | 1/2 Teaspoon | |
| Lean ground lamb | 1 pound | |
| Onion | 1 Large, chopped | |
| Ground cinnamon | 1/2 Teaspoon | |
| Water | 1/3 Cup (16 tbs) | |
| 1/2 cup raisins Pepper | ||
Directions
In a 2-quart pan, bring broth to a boil over high heat.
Add wheat, then cover pan.
When broth returns to a full rolling boil, reduce heat and simmer until wheat is tender to bite and liquid has been absorbed 15 to 20 minutes.
Meanwhile, remove and discard spinach stems; rinse leaves, pat dry, and cut into 1-inch-wide strips.
Set aside.
Sprinkle salt into a wide frying pan over medium heat.
Crumble lamb into pan; cook, stirring, until meat begins to brown.
Discard all but 2 tablespoons of the drippings.
Add onion, cinnamon, water, and raisins to pan; cover and simmer for 5 minutes.
Stir spinach into meat mixture; cover and cook just until spinach is wilted 1 to 2 minutes.
Remove from heat and season to taste with pepper.
Mound hot cracked wheat on a platter and top with meat mixture.
Add wheat, then cover pan.
When broth returns to a full rolling boil, reduce heat and simmer until wheat is tender to bite and liquid has been absorbed 15 to 20 minutes.
Meanwhile, remove and discard spinach stems; rinse leaves, pat dry, and cut into 1-inch-wide strips.
Set aside.
Sprinkle salt into a wide frying pan over medium heat.
Crumble lamb into pan; cook, stirring, until meat begins to brown.
Discard all but 2 tablespoons of the drippings.
Add onion, cinnamon, water, and raisins to pan; cover and simmer for 5 minutes.
Stir spinach into meat mixture; cover and cook just until spinach is wilted 1 to 2 minutes.
Remove from heat and season to taste with pepper.
Mound hot cracked wheat on a platter and top with meat mixture.
Chef
