LAMB ALLA ROMA
Yield: Makes 6 servings.
• 1 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes*
• 1 medium onion, coarsely chopped
• 1 tablespoon vegetable oil
• 2 1/2 teaspoons salt
• 1/2 teaspoon seasoned pepper
• 1/2 teaspoon rosemary leaves, crushed
• 2 3/4 cups water
• 1/4 cup Burgundy wine
• 1 cup uncooked rice
• 2 ribs celery, thinly sliced
• 2 1/2 cups frozen Italian-style vegetables**, thawed
• 1 medium green pepper, cut into 3/4-inch squares
• 1 14-1/2- to 16-ounce can tomatoes (2 cups), drained and cut up
• 1 tablespoon chopped parsley (optional)
*Or use boneless beef.
**Or use a combination of zucchini, carrots, cauliflower, baby limas, green beans and red or green pepper.
Brown lamb and onion in oil in large heavy skillet over medium heat.
Add salt, pepper, rosemary, water and wine; cover and simmer 30 minutes.
Add rice; bring to a boil.
Reduce heat, cover, and simmer for 15 to 20 minutes, or until rice is tender and most of the liquid is absorbed
Add celery, frozen vegetables, pepper and tomatoes.
Cover; cook an additional 5 minutes or until vegetables are tender crisp.
Sprinkle parsley on top.
Nutrition Facts
Calories 334
Total Fat 11g
Cholesterol 62mg
Sodium 1167mg
Total Carbohydrate 37g
Dietary Fiber 2g
Protein 23g
USA Rice Federation www.usarice.com
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