Nine Spice Lamb and Rice Pilaf
Updated: Feb 4
People joke around with me that we are too new skool to be making pilaf. But hear me out!! I make this when I need a comfort meal that I won't look back on as a bad decision later. Serve it with sautéed greens or a salad of any kind. OH! And "what is nine spice"? A simple DIY search to make this blend of spices, or follow this link, will have you grabbing spices you already have out of your pantry to make it.
1 pint Lily's Ladle Beef Bone Broth
2 cups water
2 cups jasmine rice, soaked for 15 mins in water
1 lb ground lamb or beef
2 tbsp butter
2 tbsp olive oil
1 + 1/2 tbsp nine spice mix
1 cup toasted pine nuts
1. Rinse rice until water runs clear, then soak the rice in a bowl of water for 15 mins.
2. 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 and sauté for 10 mins, until meat starts to brown.
3. 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.
4. Toast pine nuts in a dry skillet and add to the pilaf. Add salt and pepper to your taste. Enjoy!