|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|
- Sauté the lamb, carrots, and onions together until the lamb is done and the onion is translucent.
- Add the seasoning and rice; stir for a few minutes until the rice is very slightly toasted.
- Add the water and bring to a boil. Stir, cover, reduce heat, and simmer for 22-25 minutes.
- When the rice is done, fluff with a fork and serve.
A Greek salad goes nicely with lamb pilaf; sprinkle both with crumbled feta cheese and fresh lemon juice.