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Even when the ingredients are simple and few, classic pilaf is much richer than the typically wan plates put before us in restaurants. This pilaf, rich in flavor, starts with lamb, tomatoes and garlic and is finished with plump raisins, pimientos and fat 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.