Lamb Pilaf

Lamb Pilaf

This sweet and savory hearty entrée will please the whole family – and there will probably be enough for leftovers! 
From the Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D..
Please note: if someone has a nut allergy, you can make this dish without almonds.

This recipe makes 6 to 8 servings.

Lamb Pilaf Ingredients:
3 pounds lamb stew meat (with bones if you want to make stock)
6 cups lamb stock or water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon sea salt
½ cup chopped celery
11/2 cups uncooked brown rice
½ cup slivered almonds (optional)
3 tablespoons oil
2/3 cup raisins

Instructions:
Cut the lamb into 11/2 inch cubes, trimming away the fat. 
Simmer lamb bones if desired for 1 to 2 hours to make stock.
Put the lamb, stock or water, seasonings, and half the celery into a pot and simmer for 1 hour, or until the lamb is tender.
Lift out the lamb and set aside. Strain the stock.
To empty the pan, add the brown rice and 4 cups strained stock, stir, and cover tightly.
Simmer over medium heat until the stock is absorbed and the rice is tender, about 40 minutes.
The last 10 to 15 minutes, add the remaining celery.
Mix the lamb and rice together gently.
Sauté the almonds lightly in oil until golden and remove with a slotted spoon.
Then sauté the raisins in the same pan with more oil, if necessary, until they are puffy.
Scatter over both the lamb and rice and serve.

The following nutritional analysis is based on an approx. 6oz serving at home.

Nutritional information provided by www.foodcalc.com