Lamb Pilaf

Ingredients

3 cups brown rice
2 Tablespoons plain yogurt or lemon juice
6 cups broth (preferably homemade); if no broth on hand use water
3 Tablespoons butter OR lard
1 med-large onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 cup sliced mushrooms (optional)
Leftover lamb or mutton from roast cut into chunks OR (slow roast your stew meat on 250 for 6 hours being sure to separate from bones if it has them before placing in recipe)
Salt and pepper to taste
Herbs of choice (sage, thyme, oregano, paprika, etc.)

*Optional Step*: Place rice in large glass bowl along w/ yogurt (or lemon juice) and add enough water to just cover rice. Stir.
Leave on your counter top overnight OR for 12-24 hrs.
Drain rice and rinse.
In heavy cast iron or other heavy casserole dish w/ lid place the butter or lard over med./high heat, allow to bubble.
Add onions and saute until golden. Then add garlic and other veggies. Saute until all are soft.
Add lamb, salt, and spices and saute for 2 more min.
Add rice and broth and bring to a boil over high heat.
Place lid on top and reduce heat to low and allow to cook for around 1-2 ½ hrs. checking after one hour.
Once liquid is fully absorbed dish is ready.
*Note* As is obvious this dish is good w/ ANY leftover meat, so give it a try!