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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Whenever I prepare brown rice, I fix a big batch so I have extra to make this quick dish during the week, explains Michelle Armistead of Marlboro, New Jersey. Tender lamb is tossed with summer squash, tomatoes and mushrooms. Ingredients:
1 pound boneless lamb, cut into cubes |
2 teaspoons olive oil |
2 cups thinly sliced yellow summer squash |
1/2 pound fresh mushrooms, sliced |
2 medium tomatoes, seeded and chopped |
1/2 cup sliced green onions |
3 cups cooked brown rice |
1 teaspoon salt |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1/2 teaspoon dried rosemary, crushed |
Directions:
1. In a large skillet, saute lamb in oil until no longer pink; remove from the skillet with a slotted spoon. In the same skillet, stir-fry the squash, mushrooms, tomatoes and onions for 2-3 minutes or until tender. Return lamb to the skillet. Stir in the rice and seasonings; cook and stir until heated through. Yield: 4 servings.
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