| 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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