Greek Lamb Pilaf

2-1/2 C. chopped onions (about 1 large)
3/4 C. chopped carrot
3 garlic cloves, minced
3/4 lb. lean ground lamb
1 C. uncooked long-grain rice
1/4 tsp. cinnamon
1 (14 oz.) can fat-free, less sodium chicken broth
1 C. chopped plum tomato
1/4 C. flat-leaf parsley, chopped
2 Tbsp. fresh mint, chopped
2 Tbsp. lemon juice
3/4 tsp. salt

Heat a large nonstick skillet over medium-high heat.  Add first 4 ingredients and cook 5 minutes, stirring to crumble lamb.  

Stir in rice and cinnamon; saute 2 min.  Stir in chicken broth; 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.

Serving size: 1-2/3 C., 446 calories, 17.2g fat, 26g protein, 45g carbs, 2.4g fiber