Pilaf With Lamb And Cracked Wheat Or Rice
|Lamb chops||1 1⁄2 Pound|
|Water||6 Cup (96 tbs)|
|Lamb broth||4 Cup (64 tbs)|
|Coarse bulgur/Long grain rice||2 Cup (32 tbs)|
|Ground white pepper||To Taste|
In a medium saucepan, combine the lamb chops, water, salt, peppercorns, and bay leaves.
Bring to a boil over high heat.
Reduce to low and simmer, uncovered, for about thirty minutes, skimming the foam as it forms, till the lamb is tender.
Remove from heat.
Reserve and chop the meat.
Strain the broth to measure four cups, and bring the broth to a boil in a saucepan over high heat.
Stir in the rice or the bulgur, the cooked lamb and salt to taste.
Reduce to low and simmer about twenty minutes, or until all the liquid is absorbed and the bulgur or rice is tender.
Transfer to a serving platter and sprinkle with some white pepper.
Accompany with a leafy green salad.