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Lamb and Rice Pilaf

 

Ingredients

  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 cups long grain basmati or jasmine rice
  • 3¾ cups chicken broth (heated)
  • 2 cups cubed cooked lamb
  • ¼ cup dates (chopped)
  • ½ cup dried apricots (chopped)
  • 1 tsp. chopped fresh rosemary
  • ½ tsp. salt
  • ⅛ tsp. pepper

Cooking Instructions

  1. In large heavy saucepan, melt butter and olive oil over medium high heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add the rice; cook and stir for 3-4 minutes until rice is coated and opaque.
  2. Add 1 cup of the chicken broth; cook and stir until broth is absorbed. Then add remaining chicken broth, lamb, dates, and apricots. bring to a simmer, then cover and cook on medium low heat for 10-15 minutes until rice is tender and lamb is heated. Stir in rosemary, salt and pepper and serve.

 

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