Lebanese Poultry Stuffing
|Orzo/Chinese egg noodles/spaghetti, broken into 1/2 inch pieces||1⁄4 Cup (4 tbs) (Rice Shaped Pasta)|
|Olive oil||3 Tablespoon|
|Yellow onion||1 Small, peeled and chopped|
|Lean lamb||1⁄2 Pound, ground|
|Long grain rice||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs)|
Saute the orzo in the olive oil just until they begin to turn a light golden brown.
Add the onion to the pan, and saute until clear.
Remove from the heat.
Sautd the lamb, and pour off the fat.
Place the onions and orzo, along with the rice, in a saucepan with a tight-fitting lid.
Add the water, and bring to a boil with the lid off.
Move to another burner, which is on low, and cover the pot.
Cook for 20 minutes.
Remove the lid, and allow the rice to cool a bit.
In a large bowl mix the rice with the lamb, salt, pepper, cinnamon, and allspice.
Add the pine nuts; while these are optional, they add a great deal to this dish.