Pilaf With Meat

• 2 tablespoons butter or extra virgin olive oil
• 1/2 pound ground meat (lamb, pork, turkey, chicken, beef or a combination)
• Salt and pepper
• 1 medium onion, chopped
• 3 bay leaves
• 1 cup white rice
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups chicken, beef or vegetable stock
• 1/2 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice

1. Place 1 tablespoon butter or oil in a large, deep skillet over medium heat.
2. Crumble meat and add it to pan, along with a large pinch of salt; cook, stirring occasionally to break up lumps, until meat loses its color.
3. Remove with a slotted spoon.
4. Add remaining butter or oil to skillet, followed by onion and a little more salt; cook, stirring occasionally, until onion turns translucent, 5 to 10 minutes.
5. Add bay leaves and rice, and cook, stirring occasionally, until rice is glossy and begins to brown, 3 to 5 minutes.
6. Return meat to pan, stir mixture and sprinkle with salt, pepper and cinnamon.
7. Add stock and stir.
8. Raise heat, and bring mixture to a boil; cook for a minute or two, then reduce heat to low, and cover.
9. Cook about 15 minutes, or until most of the liquid is absorbed.
10. Turn heat to absolute minimum, and cook another 15 to 30 minutes; if you have an electric stove, turn heat off and let pan sit on burner for same amount of time.
11. Stir in parsley and lemon juice, and serve.

butter, ground meat, salt, onion, bay leaves, white rice, ground cinnamon, chicken, parsley, lemon juice

Taken from cooking.nytimes.com/recipes/9499 (may not work)