Braised Rice with Lamb Chops, Sausages and Veal Strips Topped with Mushrooms and a Basil Tomato Sauce

• Olive oil
• Margarine
• 3 red onions, chopped
• 3 cloves garlic, diced
• 1/2 cup rice
• 1 cup champagne
• Pinch salt
• 1 package lamb chops
• Parsley flakes
• 1 package sausages (snags)
• 1 package veal, sliced
• 1 tablespoon butter
• 8 mushrooms, sliced
• 1 (16-ounce) jar tomato sauce
• Dried basil
• Handful grated Parmesan cheese
• 3 to 4 scallions, diced

1. Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions.
2. When the onions are slightly brown add the garlic and continue to stir.
3. Add the rice to the pan, and pour in about 1 cup of champagne.
4. As the rice begins to cook, add a pinch of salt and stir continuously.
5. Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them.
6. Then add the lamb and sausages to a hot grill and cook well on both sides.
7. Slice the veal and sear the pieces in a hot frying pan on both sides.
8. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.
9. In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms.
10. Once cooked, add them to the rice mixture.
11. Heat the tomato sauce in a pan and add 3 pinches of dried basil.
12. Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top.
13. Finally cut up a bundle of scallions and sprinkle over the rice and serve.

olive oil, margarine, red onions, garlic, rice, champagne, salt, lamb chops, parsley flakes, sausages, veal, butter, mushrooms, tomato sauce, basil, handful, scallions

Taken from www.foodnetwork.com/recipes/braised-rice-lamb-chops-sausages-veal-strips-mushrooms-basil-tomato-sauce-recipe.html (may not work)