Mandarin Lamb Brochette with Orange Rice Pilaf
Get your vitamin C fix with this bold, citrus infused recipe.
- 1 cup fat-free chicken broth
- 1/3 cup orange juice
- 1/3 cup onion, finely chopped
- 1/3 cup celery, finely chopped
- 1/2 tsp salt
- 12 ounces lamb shoulder or leg, cut into 1 1/2-inch cubes
- 1/2 cup uncooked rice
- 1 tsp orange peel, grated
- 1/2 cup mandarin orange segments, or fresh orange segments
- wooden skewers
- In medium saucepan, combine broth, orange juice, onion, celery, and salt.
- Bring to a boil.
- Add lamb cubes to saucepan and reduce heat; simmer 15 to 25 minutes, or to desired degree of doneness: 145ºF for medium-rare, 160°F for medium, or 170° F for well.
- Remove lamb and keep warm.
- Add rice to liquid.
- Cover, and cook 20 minutes or until liquid is absorbed.
- Stir in orange peel.
- Skewer lamb, alternating with orange segments, on small skewers.
- Place mandarin lamb brochette's on bed of orange rice pilaf.
Calories from Fat 45 (19%)
(8%)Total Fat 5g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 27g
(6%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.