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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.
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Lamb Pilaf