Friday, May 13, 2005

Greek Lamb and Quinoa Pilaf

Greek Lamb and Quinoa Pilaf (Adapted from CL)

2 teaspoons olive oil
2 1/2 cups chopped onion
3/4 cup chopped carrot
3 garlic cloves, minced
3/4 pound lean ground lamb
1 cup dry quinoa, well rinsed and drained
1/4 teaspoon ground cinnamon
1 3/4 cups vegetable broth
1 cup chopped plum tomato
1/4 cup chopped fresh parsley, divided
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
3/4 teaspoon salt

Heat oil in a large saucepan over medium-high - add onion, carrot, garlic and lamb. Cook, stirring to crumble lamb, for 5 minutes. Stir in quinoa and cinnamon - sauté 2 minutes. Stir in broth - bring to a boil, cover, reduce heat and simmer until liquid is absorbed, about 15 to 20 minutes.

Remove from the heat and stir in chopped tomato, 3 tablespoons parsley, mint, lemon juice and salt. Cover and let stand off heat for 5 minutes. Scatter with the remaining tablespoon of parsley to serve.

Makes about 4 servings.

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