Greek Lamb Pilaf

Ingredients

• 2 cups chopped onion (about 1 large onion)
• 1 cup diced carrot
• 3 garlic cloves, minced
• 1 lb. lean ground lamb
• 1 cup uncooked long-grain rice
• ¼ tsp allspice
• ¼ teaspoon ground cinnamon
• 1 (14-ounce) can chicken broth
• 1 cup chopped plum tomato
• ¼ cup chopped fresh flat-leaf parsley, divided
• 3 tablespoons chopped fresh mint
• 2 tablespoons fresh lemon juice
• ¾ teaspoon salt

Instruction

1. Heat a large nonstick skillet over medium-high heat. Add first 4 ingredients to pan; cook 5 minutes, stirring to crumble lamb.
2. Stir in rice, cinnamon and allspice; sauté 2 minutes.
3. Stir in chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
4. Remove from heat; stir in chopped tomato, 3 tablespoons parsley, mint, lemon juice, and salt. Cover and let stand 5 minutes. Sprinkle with remaining 1 tablespoon parsley.