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2 c. rice
1 lb. lamb, coarsely ground
1/4 c. pine nuts (snoobar)
1 1/2 tbsp. salt (approximately)
Pepper, cinnamon, allspice to taste
2 c. chicken broth
2 c. water

Brown meat, pine nuts and seasoning in large saucepan. Wash and drain rice. Add rice to meat mixture and stir. When rice attains dry appearance, add chicken broth and water. Stir once, bring to fast boil and reduce heat to low. Cook for 15 minutes (or until rice is done). 1/2 pound roasted chestnuts, quartered, may be added.
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Reviews: 1
Apr 18, 9:55 AM
Victoria Safi (Ohio) says:

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