Nine Spice Lamb and Rice Pilaf
Lily Scott, founder of Lily's Ladle slow cooked all natural broths came up with this recipe for a ground lamb and rice pilaf. The "secret" ingredient is nine-spice which is a blend of spices that originated in the Middle East (see the recipe notes below for more on how to make your own).
1 lb. ground lamb (or ground beef)
1 pint Lily's Ladle beef bone broth
2 cups water
2 cups jasmine rice (soaked in water for 15 mins.)
2 Tbsp. butter
2 Tbsp. olive oil
1 1/2 Tbsp. nine spice mix
1 cup toasted pine nuts
Rinse rice until water runs clear, then soak the rice in a bowl of water for 15 minutes.
In a large, high sided pan over med-high heat, add butter and olive oil. When butter melts, add nine spice mix and fry for 30 seconds in the oil until fragrant.
Add the meat to the pan and sauté for 10 mins, until meat starts to brown.
Strain rice and add to the pan with the meat. Toss to coat in the spiced oils.
Pour in the broth and water, bring to a boil. Reduce to simmer. Cover and cook 15 mins, or until rice is done.
Toast pine nuts in a dry skillet and add to the pilaf. Add salt and pepper to your taste. Enjoy!
Not familiar with Nine Spice? Sometimes you can find pre-made versions in specialty grocery stores, but you can make it at home and uses spices you probably already have in your closet. Head over to Food & Wine to learn how to make your own!