It may not make for a pretty picture, but it does taste good.
I’m not a big fan of leftovers. I’ll eat them because I hate the idea of wasting food, but I get tired of them pretty fast. Wade eats leftovers no problem and never complains. That’s ok. I probably do enough complaining to make up for the both of us. That’s why I like recipes that turn leftovers into a new dish so that you don’t feel like you are eating the same thing for days and days on end.
We had my parents and some family friends over for dinner the other night and served leg of lamb. There was still a good amount of lamb left, but the side dishes were all gone. I thought about making a lamb curry, but those usually taste best when the meat is cooked in the sauce. And our lamb was seasoned with garlic, rosemary, and other spices- spices that don’t make for a good curry.
I adapted this recipe from the one found here. Following the reviewer’s comments I omitted the cheese and opted to top each serving with sour cream instead.
•1 cup uncooked rice
•1 Tablespoon butter
•3-4 cloves garlic, chopped
•1 onion, cut into big chunks
•1 small bag of frozen peas
•1 large can diced tomatoes, undrained
•leftover lamb, or any other kind of meat, cut into small pieces- I had about 3-4 cups of leftover lamb
•2 Tablespoons dried parsley
•1 Tablespoon Worcestershire sauce
•1 1/2 teaspoons paprika
•Salt and pepper to taste
•Sour cream, for serving
Preheat oven to 350.
Place the rice in a rice cooker or a pot with two cups of water. Cook until the rice is tender. Meanwhile, saute the onion and garlic in the butter until the onion is translucent. When the rice is done mix in all of the ingredients, except for the sour cream. I mixed it together right in the rice cooker so there wouldn’t be as many dishes to wash. Bake in a greased casserole dish for 20-30 minutes, or until heated through. Serve with sour cream.