Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
2 tablespoons oil
1 large onion -- finely chopped
1 clove garlic -- crushed
1 cup long grain rice
1/4 cup mushrooms -- sliced
12 ounces whole kernel corn -- (frozen is good)
1 cup green peas -- (frozen)
1 1/2 cups cooked lamb -- cut into bite size
2 cups chicken stock
Preparation:
Melt the butter with the oil. Add onion and garlic and gently fry for 10-15 minutes until soft and golden. Stir in the rice and for 3-4 minutes, stirring constantly. Add the mushrooms, corn, peas and lamb. Mix well. Add the chicken stock and bring to a boil. Reduce heat, cover and simmer for 35-40 minutes until the rice is cooked and the stock is absorbed.
