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Lamb with Brown Rice "Risotto"
Source: dLife

Slow cooked lamb and brown rice with vegetables and curry seasoning.

Prep Time: 15 minutes
Cook Time: 8 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 423.2
Total Carbs 20.1 g
Dietary Fiber 2.5 g
Sugars 5.0 g
Total Fat 17.2 g
Saturated Fat 5.5 g
Unsaturated Fat 1.6 g
Potassium 627.4 mg
Protein 44.5 g
Sodium 364.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 6 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 1/2 lb  Lamb, whole shoulder, lean
1 tbsp  olive oil
2 1/2 cup  vegetable juice
0 1/2 cup  short grain brown rice
1 tsp  curry powder
0 1/4 tsp  salt
2 each  medium carrots
1 each  medium bell peppers
  1. Remove excess fat from meat and cut to fit into a 3 1/2- or 4-quart slow cooker.
  2. In a large skillet, cook lamb in hot oil until brown on all sides. In the slow cooker combine vegetable juice, uncooked rice (if desired), curry powder, and salt. Add carrots, then lamb.
  3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
  4. Add bell pepper to cooker. Cover and let stand 5 to 10 minutes. Serve.

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