Pueblo Lamb and Wild Rice

4 tablespoons oil
3 cups ramps or leeks, diced
1 cup pine nuts
1 tablespoon butter
3 cups uncooked wild rice
2 cups water, boiling
1 1/3 cups chicken broth
2 tablespoons lemon peel, grated
2 teaspoons each salt and ground black pepper
1 teaspoon chili, ground
1 teaspoon cumin, ground
1/4 teaspoon azafran
1/4 teaspoon oregeno
1/2 cup dry cranberries
2 1/4 pounds grilled lamb, cut in 2' x 2' chunks
36 cherry tomatoes, whole, grilled
2 teaspoons salt
1 teaspoon pepper

Crunchy pine nuts combine to make the rice even more memorable.Heat oil in large skillet. Sauté ramps/leeks and nuts over medium heat until onion softens and nuts are browned. Add butter and rice to skillet; sauté 5 minutes until rice absorbs the
butter. Add boiling water and chicken broth and simmer until all liquid
evaporates, about 20 minutes. Add lemon, and spices to rice mixture, stir to combine.

Place a service of rice on plate. Top with lamb and tomatoes and serve. Sprinkle with cranberries, salt and pepper.
Yield: 12 servings