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| + | {{Wikifiedrecipe}} |
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| − | ==Description== |
+ | == Description == |
Makes 6 servings. |
Makes 6 servings. |
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| − | ===Ingredients=== |
+ | === Ingredients === |
| − | * 1 1/2 pounds boneless |
+ | * 1 1/2 pounds boneless [[Lamb]] shoulder, cut into 1-inch cubes* |
| − | * 1 medium |
+ | * 1 medium [[Onion]], coarsely chopped |
| − | * 1 tablespoon vegetable oil |
+ | * 1 tablespoon [[vegetable oil]] |
| − | * 2 1/2 teaspoons salt |
+ | * 2 1/2 teaspoons [[salt]] |
| − | * 1/2 teaspoon seasoned pepper |
+ | * 1/2 teaspoon seasoned [[pepper]] |
| − | * 1/2 teaspoon rosemary leaves, crushed |
+ | * 1/2 teaspoon [[rosemary]] leaves, crushed |
| − | * 2 3/4 cups water |
+ | * 2 3/4 cups [[water]] |
| − | * 1/4 cup Burgundy wine |
+ | * 1/4 cup [[Burgundy wine]] |
| − | * 1 cup uncooked rice |
+ | * 1 cup uncooked [[rice]] |
| − | * 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 |
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| − | * 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 |
+ | 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: |
+ | [[Category:Burgundy wine Recipes]] |
| − | [[Category:Recipes]] |
+ | [[Category:Green bell pepper Recipes]] |
| ⚫ | |||
| + | [[Category:Lamb Recipes]] |
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| + | [[Category:Main Dish Recipes]] |
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| + | [[Category:Rice Recipes]] |
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| + | [[Category:Rosemary Recipes]] |
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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.