m (Robot: Changing Category:Main Dish) |
m (Reverted edits by Buybacklinks (talk | block) to last version by Carrolbot) |
||
| (8 intermediate revisions by 4 users not shown) | |||
| Line 1: | Line 1: | ||
{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
||
| − | ==Description== |
+ | == Description == |
Makes 6 servings. |
Makes 6 servings. |
||
| − | ===Ingredients=== |
+ | === Ingredients === |
* 1 1/2 pounds boneless [[Lamb]] shoulder, cut into 1-inch cubes* |
* 1 1/2 pounds boneless [[Lamb]] shoulder, cut into 1-inch cubes* |
||
* 1 medium [[Onion]], coarsely chopped |
* 1 medium [[Onion]], coarsely chopped |
||
| Line 14: | Line 14: | ||
* 2 ribs [[celery]], thinly sliced |
* 2 ribs [[celery]], thinly sliced |
||
* 2 1/2 cups frozen Italian-style vegetables**, thawed |
* 2 1/2 cups frozen Italian-style vegetables**, thawed |
||
| − | * 1 medium [[green pepper]], cut into 3/4-inch squares |
+ | * 1 medium [[green bell pepper|green pepper]], cut into 3/4-inch squares |
| − | * 1 14-1/2- to 16-ounce can [[ |
+ | * 1 14-1/2- to 16-ounce can [[tomato]]es (2 cups), drained and cut up |
* 1 tablespoon chopped [[parsley]] (optional) |
* 1 tablespoon chopped [[parsley]] (optional) |
||
| − | * |
+ | * |
| − | == |
+ | == Directions == |
| − | 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 [[ |
+ | 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 [[tomato]]es. Cover; cook an additional 5 minutes or until vegetables are tender crisp. Sprinkle [[parsley]] on top. |
| − | ===Other Links=== |
+ | === Other Links === |
| − | ==See also== |
+ | == See also == |
| ⚫ | |||
| ⚫ | |||
[[Category:Italian Recipes]] |
[[Category:Italian Recipes]] |
||
| ⚫ | |||
[[Category:Main Dish Recipes]] |
[[Category:Main Dish Recipes]] |
||
| ⚫ | |||
| − | [[Category:Rosemary Recipes]] |
||
| ⚫ | |||
| ⚫ | |||
[[Category:Rice Recipes]] |
[[Category:Rice Recipes]] |
||
| − | [[Category: |
+ | [[Category:Rosemary Recipes]] |
Latest revision as of 22:36, 21 April 2011
Description
Makes 6 servings.
Ingredients
- 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)
Directions
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.