Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce

1. 1

   Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions.

2. 2

   When the onions are slightly brown add the garlic and continue to stir.

3. 3

   Add the rice to the pan, and pour in about 1 cup of champagne.

4. 4

   As the rice begins to cook, add a pinch of salt and stir continuously.

5. 5

   Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them.

6. 6

   Then add the lamb and sausages to a hot grill and cook well on both sides.

7. 7

   Slice the veal and sear the pieces in a hot frying pan on both sides.

8. 8

   Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.

9. 9

   In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms.

10. 10

    Once cooked, add them to the rice mixture.

11. 11

    Heat the tomato sauce in a pan and add 3 pinches of dried basil.

12. 12

    Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top.

13. 13

    Finally cut up a bundle of scallions and sprinkle over the rice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.