Lamb & Spinach Pilaf
|Regular strength beef broth||2 1⁄4 Cup (36 tbs)|
|Cracked wheat bulgur||1 Cup (16 tbs)|
|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)|
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.
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.