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Lamb Ratatouille


  • 1 package (6.8 ounces) beef-flavored rice and vermicelli mix
  • 2 tablespoons butter
  • 2-1/2 cups water
  • 3 medium tomatoes, peeled, seeded and chopped
  • 1 medium zucchini, sliced
  • 1-1/2 cups sliced fresh mushrooms
  • 1 small onion, chopped
  • 6 green onions, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 pound cooked lamb or beef, cut into thin strips


  • 1. Set rice seasoning packet aside. In a large skillet, saute the rice mix in butter until browned. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  • 2. Meanwhile, in another skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables to the rice. Cover and simmer for 5-10 minutes or until the meat is no longer pink and rice is tender.

Nutrition Facts

1 each: 369 calories, 16g fat (6g saturated fat), 76mg cholesterol, 580mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 25g protein.


Average Rating:
  • steveandkathy
    Apr 12, 2013

    Since our kids are grown and moved away my wife and I struggle to find a good recipe for our leftover lamb. This fits the bill. It is quick,easy and very good. It also makes great leftovers!

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