LAMB RATATOUILLE

Lamb Ratatouille image

"This quick-and-easy recipe is a great way to use up leftover lamb - and so good, your family will never guess it's a second-day dish," assures Maxine Cenker of Weirton, West Virginia. "It's also good with beef," she adds.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

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Ingredients

1 package (6.8 ounces) beef-flavored rice and vermicelli mix
2 tablespoons butter
2-1/2 cups water
3 medium tomatoes, peeled, seeded and chopped
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1 small onion, chopped
6 green onions, sliced
3 garlic cloves, minced
2 tablespoons olive oil
1 pound cooked lamb or beef, cut into thin strips

Steps:

Set rice seasoning packet aside. In a large skillet, saute the rice mix in butter until browned. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, in another skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables to the rice. Cover and simmer for 5-10 minutes or until the meat is no longer pink and rice is tender.

Nutrition Facts : Calories 369 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 580mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.