Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce

Total Time:
30 min
10 min
20 min

6 to 8 servings

  • Olive oil
  • Margarine
  • 3 red onions, chopped
  • 3 cloves garlic, diced
  • 1/2 cup rice
  • 1 cup champagne
  • Pinch salt
  • 1 package lamb chops
  • Parsley flakes
  • 1 package sausages (snags)
  • 1 package veal, sliced
  • 1 tablespoon butter
  • 8 mushrooms, sliced
  • 1 (16-ounce) jar tomato sauce
  • Dried basil
  • Handful grated Parmesan cheese
  • 3 to 4 scallions, diced
  • Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions. When the onions are slightly brown add the garlic and continue to stir. Add the rice to the pan, and pour in about 1 cup of champagne. As the rice begins to cook, add a pinch of salt and stir continuously.

  • Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them. Then add the lamb and sausages to a hot grill and cook well on both sides.

  • Slice the veal and sear the pieces in a hot frying pan on both sides. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.

  • In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.

  • Heat the tomato sauce in a pan and add 3 pinches of dried basil. Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top.

  • Finally cut up a bundle of scallions and sprinkle over the rice and serve.

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