Ingredients:
1/3 c Pine nuts
Cinnamon
3 T Butter
Salt
2 c Rice
Pepper, black
4 c Water, boiling
2 T Parsley – minced
Methods:
Brown pine nuts lightly in butter.Add rice and stir 2 minutes over low flame.Add water.Cook 10 minutes.Add cinnamon, salt, pepper and parsley mix well. Stuff lamb breast pockets.
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