Best 3 Lamb And Rice Casserole Recipes
When seeking comfort and warmth on a chilly evening, nothing beats a hearty and flavorful "Lamb and Rice Casserole." Prepare to embark on a culinary journey as we uncover the secrets of crafting this delectable dish. With its tender lamb, fluffy rice, and a savory blend of spices, this casserole promises to tantalize your taste buds and warm your soul. Whether you're a seasoned cook or just starting out, this comprehensive guide will provide you with all the necessary information and techniques to create a mouthwatering "Lamb and Rice Casserole" that will leave a lasting impression on your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
PAMPERED POOCH RICE AND LAMB CASSEROLE
Tired of purchasing canned dog food our two large rescue dogs wouldn't eat, I decided to make pooch-friendly chow that was savory and good for them. I use converted rice, but pasta, bulgur, or quinoa may all be substituted.
Provided by KCFOXY
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine rice and safflower oil in a saucepan over medium heat; stir and cook 2 minutes. Add the water, thyme, garlic powder, and bouillon. Cover, and cook 15 minutes more over medium heat, or until liquid is absorbed.
- Meanwhile, cook the ground lamb in a large skillet over medium heat until browned, about 10 minutes. Drain, then stir into the rice along with the Monterey Jack cheese until the cheese melts. Cool completely before serving.
Nutrition Facts : Calories 708.8 calories, Carbohydrate 56.5 g, Cholesterol 108.1 mg, Fat 38.2 g, Fiber 1.6 g, Protein 31.7 g, SaturatedFat 17.3 g, Sodium 656.1 mg, Sugar 0.7 g
LAMB AND RICE CASSEROLE
In spring, lamb is plentiful. This casserole recipe came from a Greek cookbook and is reproduced here for you lamb-lovers.
Provided by Gingerbee
Categories One Dish Meal
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from lamb shanks.
- In a heavy pot, brown well in butter.
- Add onions; saute until soft.
- Add 2-1/2 cups water, tomato paste, allspice, cinnamon, 1 tsp.
- salt and pepper.
- Bring to a boil.
- Cover and simmer 1-1/2 hours.
- When lamb is tender melt butter to bubbling in saucepan.
- Saute rice, stirring constantly, untillightly browned and butter begins to foam between rice kernels.
- Add remaining salt; set aside.
- Remove lamb shanks from pan.
- Measure broth and add water to measure 2-1/2 cups.
- Return shanks to pan.
- Bring to a boil.
- Stir in sauteed rice and butter.
- Simmer, covered, 30 minutes.
- Allow to stand, covered, 10 minutes before serving.
- Spoon yogurt over top of rice.
EGGPLANT, LAMB AND RICE CASSEROLE
A perfect recipe -- lots of veggies, combined with lamb, herbs and spices for a dish that reminds me why I love Mediterranean foods! Better yet: for all the great flavor this dish delivers -- it comes together pretty fast. I made this for my sis years ago when she came home from the hospital after having her daughter Alexis and it's been a family favorite since. From Eating Well's Rush Hour Cookbook. Serve with crusty bread and Tzatziki -- either store bought (Costco's is good!), or make your own: Peel, seed and shred a large cucumber, squeeze dry and mix with 1-2 minced garlic, dash of salt and pepper, 2 T chopped mint and 1/4 cup ( i use a bit more) plain yogurt.
Provided by Kmac1805
Categories European
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F Place eggplant halves, cut side down, in a roasting pan. Add 1/2" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400°F
- While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.
- Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.
- Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve.
Tips:
- Use high-quality ingredients. This means using fresh, flavorful lamb, rice, and vegetables. It also means using a good quality olive oil and spices.
- Brown the lamb before adding it to the casserole. This will help to develop its flavor and prevent it from becoming dry.
- Use a variety of vegetables in your casserole. This will add flavor, color, and nutrients to the dish. Some good choices include carrots, celery, onions, tomatoes, and zucchini.
- Season the casserole well. Use a combination of salt, pepper, garlic, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Cook the casserole until the rice is tender and the lamb is cooked through. This will usually take about 1 hour in a 350°F oven.
- Let the casserole rest for 10 minutes before serving. This will help the flavors to meld and the rice to absorb the sauce.
Conclusion:
Lamb and rice casserole is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a lamb and rice casserole that is sure to please everyone at the table.
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