Lamb pilaf


1 lb ground lamb
1 yellow or sweet onion, slivered
1 (10 oz) bag matchstick carrots
3 T Penzey’s Greek seasoning
3 C long-grained rice
4 C water


  1. Sauté the lamb, carrots, and onions together until the lamb is done and the onion is translucent.
  2. Add the seasoning and rice; stir for a few minutes until the rice is very slightly toasted.
  3. Add the water and bring to a boil. Stir, cover, reduce heat, and simmer for 22-25 minutes.
  4. When the rice is done, fluff with a fork and serve.

Serving suggestions

A Greek salad goes nicely with lamb pilaf; sprinkle both with crumbled feta cheese and fresh lemon juice.