Path: swen.emba.uvm.edu!news.cs.utah.edu!news.cc.utah.edu!xmission!news.eli.net!uunet!in2.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Donna Mae Newsgroups: rec.food.recipes Subject: Ground Lamb Pilaf Followup-To: rec.food.cooking Date: 23 May 1997 07:41:34 -0600 Organization: worldnet.att.net Lines: 43 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <19970518014028.AAA7406@Default> Reply-To: Donna Mae NNTP-Posting-Host: mack.rt66.com This is a quick, tasty dish using ingredients that are usually on hand. * Exported from MasterCook * Lamb Pilaf Recipe By : 365 Ways to Cook Ground Meats Serving Size : 4 Preparation Time :0:30 Categories : Meat One-Dish Dinners Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground lamb 1 medium onion -- chopped 1 clove garlic -- minced 1 cup long-grain rice 1/4 cup orzo 1/4 cup pine nuts 1 can beef broth -- 13 3/4 ounce 1/4 cup chopped parsley 1/2 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese In a large skillet, cook ground lamb, onion, and garlic over medium-high heat, stirring often to bread up lumps of meat, until lamb loses its pink color, about 5 minutes. Stir in rice, orzo, and pine nuts. Cook, stirring, until rice turns opaque, about 2 minutes. Stir in beef broth, parsley, salt, allspice, pepper, and 3/4 cup water. Bring to a boil, reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes. Sprinkle with Parmesan cheese over top. - - - - - - - - - - - - - - - - - - ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!newsfeed.internetmci.com!gatech!csulb.edu!hammer.uoregon.edu!su-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!newsfeed.internetmci.com!in1.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Donna Mae Newsgroups: rec.food.recipes Subject: Ground Lamb Pilaf Followup-To: rec.food.cooking Date: 26 May 1997 07:21:54 -0600 Organization: worldnet.att.net Lines: 43 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <19970522200836.AAA29952@Default> Reply-To: Donna Mae NNTP-Posting-Host: mack.rt66.com This is a quick, tasty dish using ingredients that are usually on hand. Did you get this recipe? I tried to send it last week, but didn't see it posted. * Exported from MasterCook * Lamb Pilaf Recipe By : 365 Ways to Cook Ground Meats Serving Size : 4 Preparation Time :0:30 Categories : Meat One-Dish Dinners Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground lamb 1 medium onion -- chopped 1 clove garlic -- minced 1 cup long-grain rice 1/4 cup orzo 1/4 cup pine nuts 1 can beef broth -- 13 3/4 ounce 1/4 cup chopped parsley 1/2 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese In a large skillet, cook ground lamb, onion, and garlic over medium-high heat, stirring often to bread up lumps of meat, until lamb loses its pink color, about 5 minutes. Stir in rice, orzo, and pine nuts. Cook, stirring, until rice turns opaque, about 2 minutes. Stir in beef broth, parsley, salt, allspice, pepper, and 3/4 cup water. Bring to a boil, reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes. Sprinkle with Parmesan cheese over top. - - - - - - - - - - - - - - - - - - ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.