2 lbs lamb shoulder steaks
2 tbs canola oil
1 medium onion, finely diced
1 c risotto rice-Arborio
1 bunch of mint or 1 tbs dry mint
1/2 ts black pepper
salt to taste
Season the meat. In a sauce pan, brown the meat in two tablespoons oil on both sides. Add a cup of water and braze until meat is soft to fork. Transfer the meat to a baking casserole. In the same sauce pan sautee the onion with a tablespoon of oil and cook for five minutes. Next, add the rice, cook until opaque. Add the mint, black pepper, salt and one cup of water and cook on low heat until the water has absorbed. Transfer the rice mixture with the meat, add another cup of water and bake at 375° F until the meat and the rice are done and lightly brown. You may need to add more water during baking.
0 h rice, oh rice, oh rice!
So versatile, so many different kinds and ways to cook it. Basmati rice, plain and simply delicious – try to forget it for too long while cooking so it sticks to the bottom of a nonstick pan. You end up with a crunchy brown crust to die for – my discovery by error.
When Tory is sick and won’t eat anything, I boil frozen chicken or turkey gizzards and livers, ground meat, carrots, rice and water. I leave it to simmer plenty of time, the rice is overdone and the grains are gone. Tory loves it and she gets better.