Wednesday, December 19, 2007
Brown rice risotto with lamb
Makes 8 servings
1 2-to 2 1/2 boneless lamb shoulder roast or boneless beef chuck roast
Nonstick cooking spray
2 1/2 cups hot-style vegetable juice ( I used Spicy V8 vegetable juice)
1 cup regular brown rice
1 tsp. curry powder
1/4 tsp. salt
2 medium carrots, chopped
1 medium green sweet pepper, chopped
1. Trim fat from meat. If necessary, cut meat to fit into 3 1/2-or 4-quart slow cooker. Coat large nonstick skillet with cooking spray; heat over medium heat. Add meat; cook until brown on all sides. Drain off fat.
2. In slow cooker, combine vegetable juice, brown rice, curry powder and salt. Add carrots. Place meat on top of carrots.
3. If using lamb, cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using beef, cover and cook on low-heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
4. Add sweet pepper to slow cooker. Cover and let stand for 10 to 15 minutes or until tender.
Exchanges: 1 Starch, 1 Vegetable, 3 Very Lean Meat, 1 fat.
Carb choices: 1.5
Recipe Source: Better Homes and Garden Diabetic Living