2T Nourished With Nature pork lard (super healthy fat and leaves no taste of pork or bacon)
1 large yellow onion, finely chopped (2 1/2 cups)
1 medium butternut squash peeled, seeded, and cut into ½” cubes
3 cloves crushed garlic
1 lb ground Nourished With Nature lamb
1 cup Basmati rice, uncooked
1/4 tsp ground cinnamon
16 oz homemade Chicken Broth (super easy, ask for the recipe if you don’t already make your own)
2 medium tomatoes diced (yellow or red work great)
¼ cup fresh parsley, chopped
2T fresh mint, chopped
3T fresh lemon juice
3/4 tsp salt
How to Make It:
In a large skillet over medium-high heat sauté squash, onion, garlic and lamb for 5 minutes, stirring to crumble lamb.
Add cinnamon and rice, sauté another 2 minutes.
Stir in chicken broth and bring to a boil.
Cover, reduce heat and simmer 20 minutes or until liquid is absorbed.
Remove from heat, stir in chopped tomato, 3 Tbsp parsley, mint, lemon juice and salt.
Cover and let stand 5 minutes, sprinkle with remaining 1 Tbsp parsley.
Serve with a steamed veggie, greek salad or fruit salad and enjoy only having to clean up one pan!
*You could easily make this a paleo dish by leaving out the rice and stuffing the meat mixture into tomatoes or bell peppers and bake in the oven at 350 deg until the veggies are tender.