Rice Pilaf With Lamb

• 1 lb ground lamb
• 2 cups basmati rice (or other long grain)
• 1 onion (finely chopped)
• 1/2 red bell pepper (finely chopped)
• 2 3/4 cups low sodium chicken broth (no msg)
• 2 ounces pine nuts
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1 cup frozen baby peas (thawed)
• 1/4 cup hot water
• 1/2 teaspoon saffron (steeped in hot water)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

1. Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
2. Preheat oven to 350u0b0F.
3. Melt butter in roaster over medium high heat.
4. Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
5. Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
6. Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
7. When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
8. When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
9. Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
10. Serve onto a warm platter or plates.

ground lamb, basmati rice, onion, red bell pepper, chicken broth, nuts, butter, salt, frozen baby peas, water, saffron, bay leaf, thyme, rosemary

Taken from www.food.com/recipe/rice-pilaf-with-lamb-209688 (may not work)