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LAMB STEW WITH RICE

Yield: Makes 6 servings.
 

INGREDIENTS

    • 1½ pounds lean lamb shoulder, cut into 1-inch cubes
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 clove garlic, crushed
    • 1 teaspoon vegetable oil
    • 2 cups fat-free beef broth
    • 1/3 cup white wine
    • 1/2 cup sliced green onions
    • 2 cups diagonally sliced carrots
    • 1½ cups cubed turnips
    • 1/4 teaspoon thyme
    • 1/2 teaspoon marjoram
    • 1 bay leaf
    • 1 tablespoon cornstarch
    • 3 cups hot cooked rice
     

DIRECTIONS

Season lamb with salt, pepper and garlic.

Brown in oil.

Add broth, wine, vegetables, thyme, marjoram and bay leaf.

Bring to a boil, cover, reduce heat, and simmer for 1 hour. 
 
Mix 2 tablespoons water into cornstarch.

Add to stew. Cook, stirring, about 2 minutes longer.

Remove bay leaf.

Serve over fluffy rice.
 

    Nutrition Facts
    Calories 395   
    Total Fat 14g 
    Cholesterol 108mg 
    Sodium 954mg 
    Total Carbohydrate 32g 
    Dietary Fiber 3g 
    Protein 32g


USA Rice Federation www.usarice.com
 

 

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