Description Edit

Makes 6 servings.

Ingredients Edit

  • 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 Edit

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.

Other Links Edit

See also Edit

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