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)
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.