Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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:
1. 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.
2. 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.
3. 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.
4. In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.
5. 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.
6. Finally cut up a bundle of scallions and sprinkle over the rice and serve.
|
|