Braised Rice with Lamb Chops, Sausage and Veal Topped with Mushrooms and a Basil White Wine Sauce

This stands out as one of the best dishes I’ve made. Ohhh so good!

Olive oil
1 Chopped Onion
3  Diced Cloves of Garlic
1 Cup Wild Bismatti Rice
1 Cup White Wine
Lamb Chops
1 Cup of Sliced Mushrooms
Dried Basil
Handful(s) of Grated Parmesan/Manchengo
3 or 4 Diced Scallions

Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of butter and add onions. When the onions are slightly brown add the garlic and continue to stir. Add the rice to the pan, and pour in about 1 cup of white wine. As the rice begins to cook, add a pinch of salt and stir continuously.

Pour some olive oil on the lamb chops and season accordingly (I use rosemary, salt pepper, oregano, garlic salt). Then add the lamb and sausages to a hot grill and cook well on both sides.

Slice the veal and sear the pieces in a hot frying pan on both sides. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.

In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.

Add a Cup of Water or Stock, 3 pinches of dried basil to the rice mixture to finish cooking the rice. Once Rice is cooked sprinkle the Parmesan/Manchengo cheese over the top.

Finally cut up a bundle of scallions and sprinkle over the rice and serve.

I thought it was easy and it tasted spectacular!

Credit, as does most times, must go to from which I adapted this recipe.


About philipstrause

Sailor, Traveler, Cook, Activist....
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