Brown Rice Risotto with Lamb
- 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.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
- 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