Dried fruits, onions, and garlic add flavor and texture to this simple rice and lamb pilaf recipe.
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups long grain basmati or jasmine rice
- 3-3/4 cups chicken broth, heated
- 2 cups cubed cooked lamb
- 1/4 cup dates, chopped
- 1/2 cup dried apricots, chopped
- 1 tsp. chopped fresh rosemary
- 1/2 tsp. salt
- 1/8 tsp. pepper
Preparation:
In large heavy saucepan, melt butter and olive oil over medium high heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add the rice; cook and stir for 3-4 minutes until rice is coated and opaque.Add 1 cup of the chicken broth; cook and stir until broth is absorbed. Then add remaining chicken broth, lamb, dates, and apricots. bring to a simmer, then cover and cook on medium low heat for 10-15 minutes until rice is tender and lamb is heated. Stir in rosemary, salt and pepper and serve. Serves 6
