LAMB STEW WITH RICE
Yield: Makes 6 servings.
• 1 1/2 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
• 1 1/2 cups cubed turnips
• 1/4 teaspoon thyme
• 1/2 teaspoon marjoram
• 1 bay leaf
• 1 tablespoon cornstarch
• 3 cups hot cooked rice
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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