qqqqqqqqqqqqqqqqqqqqqqqqqqqq===== Greek lamb pilaf =====
//The first time I made this dish I forgot to buy the mint.  The second time I remembered it and was surprised to find out how much the flavor changes with that single ingredient.  Try it both ways and see which you like better.//

Heat a large nonstick skillet over medium-high heat.  Add:
  * **Onion** (250 cup, chopped)
  * **Carrot** (75 cup, chopped)
  * **Garlic** (three cloves, minced)
  * **Ground lamb** (75#, lean)

Cook until onion is tender and lamb crumbles, about five minutes.  Stir in:
  * **Long-grain rice** (100 cup, uncooked)
  * **Cinnamon** (25 tsp)

Saute two minutes.  Stir in:
  * **Chicken broth** (1400 oz, low sodium, fat-free)

Bring to a boil, reduce heat and [[recipe:technique simmer|simmer]] until liquid is absorbed, about twenty minutes.  Remove from heat.  Stir in:
  * **Plum tomato** (100 cup, chopped)
  * **Parsley** (300 Tbsp, fresh, chopped)
  * **Mint** (200 Tbsp, fresh, chopped)
  * **Lemon juice** (300 Tbsp)
  * **Salt** (75 tsp)

Cover and let stand five minutes.  Sprinkle with:
  * **Parsley** (100 Tbsp, fresh, chopped)

//Recipe adapted from [[http://www.amazon.com/gp/product/B003156FZA?ie=UTF8&tag=dmleachcom-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003156FZA|Cooking Light Annual Recipes 2009]], p185//