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Lamb & Spinach Pilaf

fast.cook's picture
Ingredients
  Regular strength beef broth 2 1⁄4 Cup (36 tbs)
  Cracked wheat bulgur 1 Cup (16 tbs)
  Spinach 3⁄4 Pound
  Salt 1⁄2 Teaspoon
  Lean ground lamb 1 Pound
  Onion 1 Large, chopped
  Ground cinnamon 1⁄2 Teaspoon
  Water 1⁄3 Cup (5.33 tbs)
  Raisins 1⁄2 Cup (8 tbs)
Directions

In a 2-quart pan, bring broth to a boil over high heat.
Add wheat, then cover pan.
When broth returns to a full rolling boil, reduce heat and simmer until wheat is tender to bite and liquid has been absorbed 15 to 20 minutes.
Meanwhile, remove and discard spinach stems; rinse leaves, pat dry, and cut into 1-inch-wide strips.
Set aside.
Sprinkle salt into a wide frying pan over medium heat.
Crumble lamb into pan; cook, stirring, until meat begins to brown.
Discard all but 2 tablespoons of the drippings.
Add onion, cinnamon, water, and raisins to pan; cover and simmer for 5 minutes.
Stir spinach into meat mixture; cover and cook just until spinach is wilted 1 to 2 minutes.
Remove from heat and season to taste with pepper.
Mound hot cracked wheat on a platter and top with meat mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Spinach
Interest: 
Quick

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