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2 cups rice
1 lb. lamb or beef, coarsely ground
1/4 cup pine nuts (snoobar)
2 cups chicken broth
2 cups water
1 Tbsp. salt
Pepper, cinnamon, allspice to taste

Brown meat, pine nuts and seasonings in a large saucepan.
Rinse and drain rice. Add rice to meat mixture and stir. When
rice appears dry, add chicken broth and water. Stir once, bring to
fast boil and reduce heat to low. Cook for 15 minutes (or until
rice is done). Serves: 6-8.

1/2 lb. roasted chestnuts, quartered may be added.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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