Lamb and Rice Casserole

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                            FOOD FUNNY
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Thanks to Jane Cadman in Ontario for sharing this with us:

The pastor's wife was known to be very frugal, so therefore never threw
anything out. Leftovers were re-made, but not discarded. One such
evening after calling her husband to the table, and setting the meal
before him, he immediately began to eat. Quite surprised by this, she
asked him, "Aren't you going to say grace before dinner?"

He answered, "My dear, I prayed over this food at least three times.
Another prayer isn't going to help it."

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                            TODAY'S RECIPE
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Lamb casseroles were once very popular in the United States, back when a
roast leg of lamb was a Sunday dinner favorite. Use leftover pork, roast
beef, or even chicken if you don't have any cold roast lamb in the fridge.

Lamb and Rice Casserole

2 Tbs (30 ml) olive oil
1 onion, finely chopped
1 rib celery, finely chopped
2-4 cloves garlic, finely chopped
2 cups (500 ml) roast lamb cut into small dice
1 15-oz (425 g) can tomatoes with their liquid
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
3 cups (750 ml) cooked white or brown rice
1/2 cup (125 ml) bread crumbs

Heat the oil in a skillet over moderate heat and saute the onion,
celery, and garlic until tender but not brown, about 5 minutes. Add the
lamb, tomatoes, parsley, salt, and pepper, stirring to combine. Place
1/3 of the rice in a greased baking dish, add 1/2 the lamb mixture, and
repeat, ending with a layer of rice. Top with the bread crumbs and bake
covered in a preheated 350F (180C) oven until heated through, 30 to 40
minutes. Remove the lid for the last 10 minutes to brown the topping.
Serves 4 to 6.
Received on Wed Aug 26 18:22:30 2009