 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I love this recipe for company-I've been making it for decades, but can't remember where I originally got it. It cooks on the stove but I like to serve it in a baked bean crock I own. Sauteing the raw rice in the same butter you sauteed the lamb in BEFORE you cook the rice enhances the flavor somehow. A real treat if you like lamb! Ingredients:
1/4 cup butter |
1/2 lb boneless lamb, cut in julienne strips |
3 medium onions, chopped |
1/4 cup walnut pieces |
2 cups uncooked rice |
1 large tomatoes, fresh or 1 large canned tomato, peeled,seeded & chopped |
1/4 cup raisins |
2 teaspoons salt |
1 teaspoon pepper |
1/2 teaspoon sage |
1/4 teaspoon allspice |
4 cups boiling beef bouillon or 4 cups water |
1 teaspoon chopped parsley or 1 teaspoon mint (optional) |
Directions:
1. Heat the butter over medium heat and sauté the lamb until brown.
2. Remove the meat from pan and keep hot.
3. In the same butter, cook the onion until it is soft but not brown.
4. Add the nuts and rice and cook for 5 minutes, stirring constantly.
5. Add the tomato through the bouillon; the dish will sizzle.
6. Stir and cover tightly.
7. Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
8. Return the lamb to the rice and heat thoroughly.
9. Let stand, covered, in a warm place 15 minutes without cooking.
10. Sprinkle on parsley or mint.
|
|