Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes*
- 1 medium onion, coarsely chopped
- 1 tablespoon vegetable oil
- 2 1/2 teaspoons salt
- 1/2 teaspoon seasoned pepper
- 1/2 teaspoon rosemary leaves, crushed
- 2 3/4 cups water
- 1/4 cup Burgundy wine
- 1 cup uncooked rice
- 2 ribs celery, thinly sliced
- 2 1/2 cups frozen Italian-style vegetables**, thawed
- 1 medium green pepper, cut into 3/4-inch squares
- 1 14-1/2- to 16-ounce can tomatoes (2 cups), drained and cut up
- 1 tablespoon chopped parsley (optional)
- =
Directions
Brown lamb and onion in oil in large heavy skillet over medium heat. Add salt, pepper, rosemary, water and wine; cover and simmer 30 minutes. Add rice; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes, or until rice is tender and most of the liquid is absorbed. Add celery, frozen vegetables, pepper and tomatoes. Cover; cook an additional 5 minutes or until vegetables are tender crisp. Sprinkle parsley on top.