Rice with Lamb and Mushrooms

Serves: 4

Prep Time: 40 minutes
Meal Occasion: Side Dish, Main Dish, Lunch, Dinner
Cuisine Type: Mediterranean

Ingredients

1	cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
6	lamb cored and sliced
1 1/2	cups sliced mushrooms
1	medium onion peeled and chopped
1/2	cup butter
2	Tbsp. chopped parsley
2 1/4	cups stock
1	Tbsp. sherry
	salt and pepper to taste

Instructions

1. Peel the onion and chop finely.
2. Fry onion in a large pan in half the butter until transparent, add rice and stir over low heat for 3-4 minutes.
3. Heat stock, add sherry and pour over the rice.
4. Stir, cover, and simmer gently for 30 minutes, or until all the stock has been absorbed. Keep hot.
5. Season lamb with salt and pepper, and slice mushrooms.
6. Heat remainder of butter and fry lamb and mushrooms for about 5 minutes.
7. Remove lamb and mushrooms from pan and fork into the rice along with the chopped parsley.

Use lamb chops and coat each one with Dijon mustard and parsley. Then coat each chop in breadcrumbs and roast until lamb is cooked and the breadcrumbs have formed a crust. Serve with Mushroom rice.