Dianas Lamb Rice Noodle Special Recipes

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DIANA'S EGYPTIAN LENTILS & RICE



Diana's Egyptian Lentils & Rice image

Easy. Healthy. Vegan. Crockpot. Yummy. How can you *not* want to make this? Credit goes to "Diana in Wisconsin" of the Simple Living Discussion Forums. The amount of servings depends on whether you're making this as a main dish or a side.

Provided by Roosie

Categories     One Dish Meal

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup brown lentils
3/4 teaspoon salt
4 1/2 teaspoons olive oil
1 onion, chopped
1/2 teaspoon cinnamon
1 tablespoon ground cumin
1/2 cup rice
5 -6 cups homemade vegetable stock or 5 -6 cups chicken stock

Steps:

  • Place the olive oil into the bottom of the crock pot.
  • Turn the pot onto the highest setting and add the onions.
  • Allow the onions warm in the oil for 10-15 minutes.
  • Add the remaining ingredients, including the water.
  • If cooking the dish all day, reduce heat to low, otherwise leave on high setting.
  • Cover.
  • Stir the dish while in the crock- If it is dry, add a little water- If it's soup-like, remove lid for a little while, or turn heat to high setting.
  • It's tasty as a main meal or as a pilaf to accompany other meals- Cook for 8 hours on low or 4-5 on high.
  • NOTE: Start with 5 cups water or broth- That way it won't be"mushy" if you make this recipe while you're out for the entire day- You can always add more water or broth, but it's hard to"un-mush" lentils& rice!
  • Note for Vegetarian do NOT use chicken broth.

STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY



Stir-Fried Noodles with Singapore Lamb Curry image

Categories     Lamb     Pasta     Stir-Fry     Curry     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

8 ounces dried chow mein udon noodles (Asian-style spaghetti)*
3 tablespoons vegetable oil, divided
2 tablespoons dry Sherry
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon mild-flavored (light) molasses
2 tablespoons canned unsweetened coconut milk*
2 teaspoons curry powder
1 teaspoon chili-garlic sauce*
3 tablespoons finely chopped peeled fresh ginger
2 large garlic cloves, minced
2 green onions, cut into 1-inch pieces
2 jalapeño chiles, seeded, chopped
8 ounces leg of lamb meat, cut into 1x1/2x1/4-inch strips
2 cups thinly sliced Napa cabbage
3/4 cup matchstick-size strips red bell pepper
3/4 cup matchstick-size strips green bell pepper
4 tablespoons finely chopped fresh cilantro, divided

Steps:

  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in small bowl to blend. Mix in next 5 ingredients.
  • Heat 2 tablespoons oil in large nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles. Sauté until fragrant, about 1 minute. Add lamb, cabbage, and all bell peppers. Stir-fry until lamb is just cooked through, about 2 minutes. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes. Add lamb sauce to noodles in pot. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.
  • *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.

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