| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Eggs |
Greek |
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
T |
Olive oil or vegetable oil |
| 1 |
|
Onion, finely chopped |
| 1/2 |
t |
Dried oregano |
| 27 1/2 |
oz |
Chicken stock, 2 cans |
| 2 |
T |
Long-grain rice |
| 3/4 |
lb |
Zucchini, thinly sliced |
|
|
Salt, to taste |
|
|
Lemon wedges, for |
|
|
Accompaniment |
| 1 |
|
Egg |
| 1 |
t |
Salt |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Dsah |
| 1/4 |
c |
Soft bread crumbs |
| 1 |
lb |
Ground lamb |
|
|
Fresh ground pepper |
INSTRUCTIONS
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). 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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