Recipe courtesy of Luke Mangan
Save Recipe Print
30 min
10 min
20 min
6 to 8 servings



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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Braised Cabbage

Recipe courtesy of Tyler Florence

Braised Beef Brisket

Recipe courtesy of Ree Drummond

Braised Short Ribs

Recipe courtesy of Anne Burrell

Coconut Rice

Recipe courtesy of Sandra Lee

Braised Short Ribs

Recipe courtesy of Ree Drummond

Fried Rice

Recipe courtesy of Food Network Kitchen

Sushi Rice

Recipe courtesy of Alton Brown

Rice Pilaf

Recipe courtesy of Alton Brown

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories