Recipe courtesy of Luke Mangan
Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 28
- Sodium
- 367
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
Directions
- 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.