Ingredients

• 1 lb ground lamb
• 1 yellow or sweet onion, slivered
• 1 10 oz bag matchstick carrots
• 3 T Penzeys Greek seasoning
• 3 C long-grained rice (I use jasmine rice because it is what I generally have on hand)
• 4 C water

Procedure

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.