This pilaf, rich in flavor, starts with lamb, tomatoes and garlic and is finished with plump raisins, pimientos and green peas.

Hearty Lamb Pilaf

1 pound ground lamb
2 onions, peeled and chopped
2 cloves garlic, crushed
4 1/2 cups chicken broth
2 (14.5-ounce) cans whole tomatoes, undrained
2 cups long grain rice
1 teaspoon crushed dried oregano
1/2 cup raisins
1 (4-ounce) jar diced pimientos
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (10-ounce) package frozen peas, partially defrosted

1. Combine lamb, onions and garlic in a large saucepan; cook over medium heat until lamb is browned and onion is tender, 8 to 10 minutes. Drain excess fat.
2. Stir in chicken broth, tomatoes, rice and oregano. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes, stirring occasionally.
3. Add raisins, pimientos, salt and pepper. Simmer uncovered for an additional 15 minutes, stirring occasionally. Add peas during last 3 to 4 minutes of cooking. Serve in deep bowls or rimmed plates, with grated Romano or Parmesan, if desired.

Makes 8 servings.

Cooking Tip: Adding the peas to the pilaf during the final few minutes of cooking helps them retain their sweetness and characteristic bright emerald color.