Brown Rice Risotto with Lamb

Curry adds intrigue to this colorful Christmas main dish. Round out this slow cooker meal with a spinach salad.

Brown Rice Risotto with Lamb
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3 users rated this recipe an average rating of 3.5
Makes:
8 servings
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Brown Rice Risotto with Lamb

Ingredients
1
2 pound (boneless) lamb shoulder roast
 
Nonstick cooking spray
2 1/2
cups hot-style vegetable juice
1
1
teaspoon curry powder
1/4
teaspoon salt
2
medium carrots, chopped
3/4
cup chopped green sweet pepper

Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Cook meat in hot skillet until browned, turning to brown evenly. Drain off fat. In the slow cooker, combine vegetable juice, uncooked brown rice, curry powder, and salt. Top with carrots. Place meat on carrots.
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
  3. Add the sweet pepper to slow cooker. Cover and let stand for 5 to 10 minutes or until sweet pepper is tender. Makes 8 servings.

Nutrition Facts

(Brown Rice Risotto with Lamb)
    Per serving:
  • 257 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 72 mg chol.,
  • 375 mg sodium,
  • 23 g carb.,
  • 2 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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