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Lamb And Rice Casserole Recipe
|Olive oil||1 Tablespoon|
|Lamb||1 1⁄2 Pound, cut into 1 inch cubes|
|Onion||1 Medium, thinly sliced|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Uncooked long grain rice||1 Cup (16 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Beef bouillon cubes||2|
|Water||2 Cup (32 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
Serving size: Complete recipe
Calories 2410 Calories from Fat 1058
% Daily Value*
Total Fat 117 g180.7%
Saturated Fat 49.6 g247.9%
Trans Fat 0 g
Cholesterol 453.6 mg
Sodium 3863.6 mg161%
Total Carbohydrates 187 g62.3%
Dietary Fiber 10.1 g40.5%
Sugars 20.3 g
Protein 145 g289.9%
Vitamin A 43.7% Vitamin C 147.2%
Calcium 24.4% Iron 102.1%
*Based on a 2000 Calorie diet
Add meat cubes and cook until lightly browned on all sides.
While meat is browning, in a deep, 2 1/2 quart, heat-resistant, non-metallic casserole dish, heat onion slices and green pepper in the 1 tablespoon olive oil in microwave oven on full power for 4 to 5 minutes or until vegetables are tender.
Stir once during cooking period.
Add browned lamb cubes, rice, oregano, basl, paprika, salt and pepper to onion mixture.
In a 4-cup, heat-resistant, non-metallic measuring cup, combine the bouillon cubes and water and heat on full power for 4 to 5 minutes or until boiling.
Stir to dissolve bouillon cubes.
Add tomato sauce to bouillon.
Pour over meat mixture in casserole, cover, and heat on simmer for 35 minutes or until meat is tender.
Any excess liquid will be absorbed if casserole is allowed to stand 5 to 10 minutes