This recipe is inspired from Real Simple Magazine. Instead of using lamb (obviously), I used some hearty portabello mushrooms, and it was delicious! Okay, so pretty much anything I write about is of course going to be delicious, but I can't help saying it each time anyway. By the way, can we also please note that I used to absolutely hate mushrooms and now I use them in almost everything? My father and grandmother of Czech descent are ecstatic.
Anyway, here's the recipe and if you want to make it veggie-licious like I did, just replace the poor little lamb with some straight-from-the-earth fungus. (Copied and pasted from Real Simple)
- 2 tablespoons olive oil
- 4 carrots, cut into bite-size pieces
- kosher salt and black pepper
- [2 large portabella mushrooms cut into large chunks] (This is where the lamb was supposed to be.)
- 1 15.5-ounce can chickpeas, rinsed
- 1/2 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips (about 5 cups)
- 1 1/2 teaspoons paprika
- 1 clove garlic, chopped
- 1 tablespoon red wine vinegar
- 1 cup instant polenta
- 2 tablespoons unsalted butter
- Heat the oil in a large skillet over medium-high heat. Add the carrots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the carrots are tender, 5 to 7 minutes. Add the lamb and cook, tossing occasionally, until brown, 3 to 4 minutes more.
- Add the chickpeas, chard, paprika, garlic, and ½ cup water and cook, tossing frequently, until the chard is just wilted and the lamb is medium-rare, 3 to 4 minutes. Stir in the vinegar.
- Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve with the lamb.
By Sarah Copeland , September, 2012