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Lamb and Rice Pilaf

By Linda Larsen, About.com

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

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