Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce
- Olive oil
- 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.
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.
Recipe courtesy Luke Mangan
Recipe courtesy of Robin Miller