COOKING WITH JAY-- Today recipe(lamb stew with rice) INGREDIENTS Serves: Prep: 15min Cook: 30min Total: 45min 1 cup basmati or long-grain rice 1 tablespoon olive oil 1 pound cubed lamb 2 cans (14 ounces each) stewed tomatoes, cut into pieces 1/4 cup dry red wine 4 cloves garlic, minced 2 teaspoons dried chives 1 teaspoon dried rosemary, crushed 1 teaspoon dried italian seasoning 1/2 teaspoon hot-pepper sauce DIRECTIONS Prepare the rice according to package directions. Meanwhile, heat the oil in a large saucepan over mediumhigh heat. Add the lamb and cook, stirring occasionally, for 5 minutes, or until browned. Add the tomatoes (with juice), wine, garlic, chives, rosemary, and Italian seasoning. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the lamb is tender. Add the hot-pepper sauce. Serve over the rice. Recipe Notes Pepper sauces come in all degrees of heat, ranging from mild, such as Crystals, to searingly hot, such as Tabasco. Add mild sauces to recipes by the teaspoonfuls. Add hot sauces to recipes by the drop. NUTRITIONAL FACTS PER SERVING CALORIES 375.3 CAL FAT 11.3 G SATURATED FAT 2.9 G SODIUM 392.4 MG CARBOHYDRATES 40.6 G TOTAL SUGARS 5.9 G DIETARY FIBER 4.1 G PROTEIN 28 G Lets meet again tomorrow 11:30...
Posted on: Thu, 23 Oct 2014 09:35:13 +0000
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