| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Eggs | Greek | 4 | Servings | |
INGREDIENTS
| 1 1/2 | tb | Olive oil or vegetable oil |
| 1 | lg | Onion — finely chopped |
| 1/2 | ts | Dried oregano |
| 27 1/2 | oz | Chicken stock (2 cans) |
| 2 | tb | Long-grain rice |
| 3/4 | lb | Zucchini — thinly sliced |
| Salt — to taste | ||
| Lemon wedges — for | ||
| Accompaniment | ||
| Lamb Meatballs—– | ||
| 1 | Egg | |
| 1 | ts | Salt |
| 1 | Clove garlic — minced | |
| 1 | Dsah | |
| 1/4 | c | Soft bread crumbs |
| 1 | lb | Ground lamb |
| Fresh ground pepper |
INSTRUCTIONS
1. In a large pot or Dutch oven over medium heat, heat oil and brown meatballs on all sides. Add onion, oregano, stock, and rice. Bring to a boil over medium-high heat, cover, reduce heat, and simmer until rice is tender (about 25 minutes). 2. Add zucchini and cook, uncovered, until just tender (4 to 6 minutes). Season with salt and serve with lemon wedges. Lamb Meatballs: In a medium bowl, beat egg. Mix in salt, garlic, pepper, and bread crumbs. Lightly mix in lamb. Shape into 3/4-inch meatballs. Recipe By : The California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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