Lamb Pilaf Recipe

Lamb Pilaf Recipe

  • 1 pound lean ground lamb
  • 1 large onion, chopped
  • 1 (6 ounce) package rice pilaf mix with Middle Eastern seasonings
  • 1 European cucumber
  • 1 cup Lucerne Plain Nonfat Yogurt
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons thinly sliced green onion
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon lemon juice
  • Salt
  • Mint sprigs (optional)
  • Slivered almonds (optional)
  1. Crumble lamb into a wide nonstick frying pan or 5- to 6-quart pan; add chopped onion. Cook over high heat, stirring often, until lamb is browned and onion is soft (about 6 minutes).
  2. Spoon off and discard any fat from pan. Return pan to heat; add 1/4 cup water and stir to scrape browned bits free. Then add pilaf mix (including seasoning packet) and amount of water specified in package directions for making entire mix. Bring to a boil; reduce heat, cover, and simmer until rice is tender to bite and liquid has been absorbed (about 15 minutes).
  3. Meanwhile, coarsely chop cucumber. In a bowl, stir together yogurt, parsley, green onion, chopped mint, and lemon juice; add cucumber and mix gently. Season to taste with salt. Garnish with mint sprigs, if desired.
  4. Transfer pilaf to a platter and garnish with almonds, if desired. Serve with cucumber salad.
Recipe of the Day|