Ingredients are :3 Tomatoes — peeled
2 tablespoons Pine nuts (pignoli)
4 tablespoons Olive oil
3 tablespoons Raisins
2 Med. onions — chopped
1 Green pepper — sliced
2 pounds Lamb — cubed
1 1/2 cups Long grain rice
Salt and black pepper
1/4 cup Fresh parsley — chopped
1/4 teaspoon Cinnamon
3 cups Beef broth
And the recipe is
Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add parsley, and broth. Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice. Place casserole in a preheated 300 degree oven for approx. 30 min. (Orig. recipe called for doing whole recipe on the stove, but the last 30 min., casserole dish was to be placed on an asbestos pad and heat was lowered to low.

Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic.

**If the lamb I use has bones, I throw them in the pot too for extra flavor.

Ingredients are : 3/4 can Brown rice — uncooked
1/2 cup Dried lentils — rinsed
1/2 cup Chopped onions
1/2 cup Sliced celery
1/2 cup Sliced carrots
1/4 cup Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove — minced
1 Bay leaf
2 1/2 cups [stock]
14 1/2 ounces Canned tomatoes, peeled — cut
1 tablespoon Cider vinegar And the recipe is An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf.