• 1 lb. lean ground lamb
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1-1/2 cups converted rice
• 1/4 cup pine nuts or chopped walnuts
• 1-2/3 cups beef stock
• 1/4 cup parsley, chopped
• 1/4 tsp. allspice
• 3/4 cup water
• 2 Tbs. grated Parmesan cheese

Heat a heavy nonstick skillet over medium high heat. Sauté ground lamb, onion, and garlic 5 minutes, stirring often to break up meat, until browned. Stir in rice and pine nuts. Cook about 2 minutes, stirring, until rice is opaque. Stir in next 4 ingredients and salt and pepper to taste. Bring to a boil. Cover pan, reduce heat to low, and simmer about 15 minutes, until rice is tender and liquid is absorbed. Serve sprinkled with Parmesan cheese over top.

Per serving: calories 540, fat 32.0g, 54% calories from fat, cholesterol 85mg, protein 26.4g, carbohydrates 35.9g, fiber 1.6g, sugar 3.9g, sodium 443mg, diet points 13.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 1.7, Lean meat: 2.9, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 0.3

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The recommended wines are: Burgundy, Zinfandel, or Merlot.