Middle Eastern Brown Rice with Lamb and Vermacelli
This is a variation of my recipe for Lebanese Chicken and Rice. In this version I replace the chicken with lamb and use brown rice instead of white. Beef or pork can replace the lamb but it's not quite the same. The aroma this dish (or any of it's variations) will permeate the house with the sweet smell of broth and spices simmering.
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Makes 4 servings
3 tablespoon olive oil
1 pound lamb, diced
4 ounces diced onion
2 ounces vermicelli, broken into pieces
1 tablespoon minced garlic
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
3/4 teaspoon salt
1-1/2 cups long grain brown rice
3-4 cups hot chicken broth
2 tablespoons minced parsley
Heat the olive oil over high heat in a heavy-bottomed pan. Sauté the lamb then remove it from the pan and set aside. Add the onion and vermicelli to the pan and cook until golden, then add the garlic and cook another minute or two. Add the cinnamon, cumin, allspice, and salt; sauté two minutes while stirring. Add the onions and pasta back to the pan along with the rice, stirring to fully coat it with with the oil and spices. Then add the lamb back to the pan along with the broth. Cover the pot with a lid. Reduce the heat to a simmer and cook for about 35 minutes, or until the rice is tender. Remove the pot from the stove and allow to rest for 5 minutes. Sprinkle with minced parsley.