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
- ½ cup sliced green onions
- 3 cups cooked brown rice
- ½ teaspoon dried rosemary leaves
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
Make it step by step
- 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 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.