Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
710
Calories
34g
Protein
36g
Fat
64g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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
- =
- 2 teaspoons olive oil
- 1 pound boneless lamb, cut into 1-inch cubes
- 2 cups thinly sliced yellow squash
- 2 cups (about 8 ounces) sliced fresh mushrooms
- 2 medium fresh tomatoes, seeded and chopped
- 1/2 cup sliced green onions
- 3 cups cooked brown rice
- 1/2 teaspoon dried rosemary leaves
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- =
Directions
1
Heat oil in large skillet over medium heat until hot. Add lamb and cook 3 to 5 minutes or until lamb is browned. Remove from skillet; reserve. Add squash, mushrooms, tomatoes and onions; cook 2 to 3 minutes or until vegetables are tender. Stir in rice, rosemary, salt, pepper and reserved lamb. Cook until thoroughly heated.
Recipe sourced from
fandom