| 1 1/2 | C. | Rhubarb, thinly sliced |
| 3/4 | C. | Water |
| 3/8 | C. | Sugar |
| 3 | Tbsp. | Margarine |
| 3/4 | C. | Onion,chopped |
| 1 1/2 | lbs. | boneless Lamb, 1" cubes |
| 3/8 | tsp. | Cinnamon |
| 3/8 | tsp. | Nutmeg |
| Salt | ||
| Pepper | ||
| 3/4 | C. | Parsley, minced |
| 3 | Tbsp. | fresh Lemon Juice |
| Rice and Wheat Berry Pilaf (see below) |
Combine Rhubarb, water and sugar in bowl. Let stand 30 minutes.
Melt Margarine in heavy medium skillet over medium heat. Add onion and cook until golden, stirring often. Remove onion with slotted spoon and save.
Increase heat to med high. Add lamb and brown on all sides. Sprinkle with cinnamon and nutmeg. Season with salt and pepper. Add 3 tbsp. parsley and lemon juice and stir 1 minute. Strain rhubarb soaking syrup into skillet; reserving rhubarb. Return onion to skillet.
Cover and simmer 45 minutes, stirring occasionally. Add rhubarb and cook until lamb is tender, stirring occasionally, about 20 minutes.
Serve over Pilaf. Top with Parsley.
| Rice and Wheat Berry Pilaf | ||
|---|---|---|
| 3 1/2 | C. | Water |
| 1 | C. | Wheat Berries |
| 3 | Tbsp. | Margarine |
| 1/2 | C. | Onion, chopped |
| 3/4 | C. | Rice |
| 15 | Tbsp. | Chicken Broth |
Bring water to boil in medium saucepan. Stir in wheat berries. Reduce heat, cover and simmer gently until tender, about 1 1/4 hrs. Drain well.
Melt margarine in heavy small sauce pan over low heat. Add onion and cook until golden brown, stirring occasionally, about 10 minutes.
Add rice and stir to cook with margarine. Pour in broth, increase heat and bring to a boil. Reduce heat, cover, and simmer until broth is absorbed, about 20 minutes.
Stir 1/2 c. wheat berries into rice. (reserve remainder for another use). Cover and let stand for 5 minutes.