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SPRING LAMB SKILLET

Yield: Makes 6 servings.
 

INGREDIENTS

    • 2 teaspoons olive oil
    • 1 pound boneless lamb, cut into 1-inch cubes
    • 2 cups thinly sliced yellow squash
    • 2 cups (about 8 ounces) sliced fresh mushrooms
    • 2 medium fresh tomatoes, seeded and chopped
    • 1/2 cup sliced green onions
    • 3 cups cooked brown rice
    • 1/2 teaspoon dried rosemary leaves
    • 1/2 teaspoon salt
    • 1/2 teaspoon cracked black pepper
     

DIRECTIONS

Heat oil in large skillet over medium heat until hot.

Add lamb and cook 3 to 5 minutes or until lamb is browned.

Remove from skillet; reserve.

Add squash, mushrooms, tomatoes and onions; cook 2 to 3 minutes or until vegetables are tender.

Stir in rice, rosemary, salt, pepper and reserved lamb.

Cook until thoroughly heated.
 

    Nutrition Facts
    Calories 245   
    Total Fat 8g 
    Cholesterol 52mg 
    Sodium 247mg 
    Total Carbohydrate 25g 
    Dietary Fiber 2g 
    Protein 19g


USA Rice Federation www.usarice.com

 

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