Lamb Ratatouille

Name: Lamb Ratatouille
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

11 ingredients

2 steps

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

Directions

1

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.
2

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.