You can substitute rice pilaf. Cook according to directions; using chicken broth is optional.

leftover lamb, cut in bite size pieces
wild rice, enough to make 2-2.5 cups
1/4 onion, chopped
1/4 red bell pepper, chopped
mushrooms, chopped
1 clove garlic, minced
chicken broth, enough to boil the rice
evoo
1/2 c frozen peas or edamame
1/2 t dried thyme
1/2 t dried rosemary
sliced almonds

1/4 onion, chopped 1/4 red bell pepper, chopped 1 clove garlic, minced 1/2 c frozen peas or edamame 1/2 t dried thyme 1/2 t dried rosemary

Prepare the rice according to directions using the chicken broth.

Saute the onions, peppers, mushrooms, garlic until tender.

When rice is done, add the vegetables, lamb, peas, and seasonings. Cook until all is heated.

Serve with the sliced almonds on top.