Brown Rice Risotto with Lamb
Recipe from
Diabetic Living
The combination of lamb, brown rice, and curry powder gives this eye-catching one-dish recipe terrific flavor. Just add a tossed salad to round out the meal.
Servings:
8 (3 ounces cooked meat and 2/3 cup risotto mixture) servings
Prep Time:
20 mins
Total Time:
4 hrs 20 mins
Ingredients
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1 2- to 2 -1/2-poundboneless lamb shoulder roastsee savings
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Nonstick cooking spraysee savings
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2-1/2 cupshot-style vegetable juicesee savings
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1 cupbrown ricesee savings
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1 teaspooncurry powdersee savings
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1/4 teaspoonsaltsee savings
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2 mediumcarrots, choppedsee savings
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3/4 cupchopped green sweet peppersee savings
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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 (3 ounces cooked meat and 2/3 cup risotto mixture) servings.
Nutrition information
Per serving: Calories 257, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 72 mg, Sodium 375 mg, Carbohydrate 23 g, Fiber 2 g, Protein 25 g. Exchanges: Vegetable 1, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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