Napa cabbage and orzo stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red onions; sliced | |
| 4 | ounces | Butter |
| 1 | cup | Carrots; brunoised |
| 1 | pounds | Orzo |
| 4 | cups | Lamb stock; (up to 5) |
| ¼ | cup | Toasted ground coriander |
| 2 | Heads napa cabbage; chiffonaded | |
Directions
In a saute pan, cook the onions with ½ of the butter. Add the carrots.
Add the orzo. Stir for 3 to 5 minutes then slowly add the stock. Season with salt and pepper. Keep ladling in small portions of stock until the orzo is al dente. Add coriander, stir to combine and then add the cabbage.
Cook until cabbage is soft but still fairly firm. Stir in remaining butter.
To serve, in a large pasta bowl, place a mound of the cabbage stew in the center and top with a lamb shank. Ladle sauce and vegetables around the edges. Garnish with thyme.
Recipe by: Cooking Live Show #CL9000 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997