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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This quick-and-easy recipe is a great way to use up leftover lamb - and so good, your family will never guess it's a second-day dish, assures Maxine Cenker of Weirton, West Virginia. It's also good with beef, she adds. Ingredients:
1 package (6.8 ounces) beef-flavored rice and vermicelli mix |
2 tablespoons butter |
2-1/2 cups water |
3 medium tomatoes, peeled, seeded and chopped |
1 medium zucchini, sliced |
1-1/2 cups sliced fresh mushrooms |
1 small onion, chopped |
6 green onions, sliced |
3 garlic cloves, minced |
2 tablespoons olive oil |
1 pound cooked lamb or beef, cut into thin strips |
Directions:
1. Set rice seasoning packet aside. In a large skillet, saute the rice mix in butter until browned. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Meanwhile, in another skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables to the rice. Cover and simmer for 5-10 minutes or until the meat is no longer pink and rice is tender. Yield: 6 servings.
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