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Brown Rice Risotto with Lamb

Makes: 8 servings
Brown Rice Risotto with Lamb
Ingredients
  • 1 2 - 2 1/2 pound  (boneless) lamb shoulder roast
  •  Nonstick cooking spray
  • 2 1/2  cups  hot-style vegetable juice
  • 1  cup  brown rice
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 257,
  • Fat, total (g) 6,
  • chol. (mg) 72,
  • sat. fat (g) 2,
  • carb. (g) 23,
  • fiber (g) 2,
  • pro. (g) 25,
  • sodium (mg) 375,
  • Vegetables () 1,
  • Starch () 1,
  • Lean Meat () 3,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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