Lamb & Spinach Pilaf Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Ingredients
| 2 1/4 cups regular-strength beef broth | ||
| Cracked wheat | 1 Cup (16 tbs) | |
| Spinach | 1 Bunch (100gm) | |
| Salt | 1/2 Teaspoon | |
| Lean ground lamb | 1 pound | |
| Onion | 1 Large, chopped | |
| Ground cinnamon | 1/2 Teaspoon | |
| Water | 1/3 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
| Pepper | 1 | |
Directions
In a small pan, bring broth to a boil over high heat.
Add cracked wheat, then cover pan.
When broth resumes a full rolling boil, reduce heat and simmer until grains are al dente and liquid is absorbed (15 to 20 minutes).
Meanwhile, remove and discard tough spinach stems; wash 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.
Add onion, cinnamon, water, and raisins; 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 cracked wheat, then cover pan.
When broth resumes a full rolling boil, reduce heat and simmer until grains are al dente and liquid is absorbed (15 to 20 minutes).
Meanwhile, remove and discard tough spinach stems; wash 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.
Add onion, cinnamon, water, and raisins; 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
