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The first time I made this dish I forgot to buy the mint. The second time I remembered it and was surprised to find out how much the flavor changes with that single ingredient. Try it both ways and see which you like better.

Heat a large nonstick skillet over medium-high heat. Add:

• Onion (250 cup, chopped)
• Carrot (75 cup, chopped)
• Garlic (three cloves, minced)
• Ground lamb (75#, lean)

Cook until onion is tender and lamb crumbles, about five minutes. Stir in:

• Long-grain rice (100 cup, uncooked)
• Cinnamon (25 tsp)

Saute two minutes. Stir in:

• Chicken broth (1400 oz, low sodium, fat-free)

Bring to a boil, reduce heat and simmer until liquid is absorbed, about twenty minutes. Remove from heat. Stir in:

• Plum tomato (100 cup, chopped)
• Parsley (300 Tbsp, fresh, chopped)
• Mint (200 Tbsp, fresh, chopped)
• Lemon juice (300 Tbsp)
• Salt (75 tsp)

Cover and let stand five minutes. Sprinkle with:

• Parsley (100 Tbsp, fresh, chopped)

Recipe adapted from Cooking Light Annual Recipes 2009, p185