1. 1. Soak multi-grain rice in water for an hour, then start cooking in a rice cooker or at a low simmer on the stove top. 2. 2. When rice starts cooking, heat the olive oil to 300̊ in a large skillet. 3. 3. Add the chopped onion to the skillet, and sauté until transparent. 4. 4. Brown the ground lamb with and in the same pan as the onion. 5. 5. Add the apricots, bay leaves, and beef broth; boil the mixture for about 15 minutes, uncovered, until it is not soupy. 6. 6. While the lamb-apricot mixture is boiling down, combine the chopped tomato, slivered almonds, raisins, seasoning, and cinnamon in another dish. 7. 7. Stir the combined ingredients into the reduced lamb-apricot mixture. Hold at 160̊ until the rice is finished. 8. 8. Add the finished rice to the lamb-apricot-tomato mixture. Bring to a simmer. 9. 9. When the pilaf reaches the desired serving consistency, serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
