Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce

2018-04-20
  • Yield : 6 to 8 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

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

Method

Step 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.

Step 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.

Step 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.

Step 4

In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.

Step 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.

Step 6

Finally cut up a bundle of scallions and sprinkle over the rice and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *