Lamb with Kasha (Gluten Free)

 

1

lamb boneless shoulder, 1 1/2 pounds

1

medium onion, chopped (1/2 cup)

1 1/4

cups water

2

tablespoons lemon juice

2

teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

2

teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves

1/2

teaspoon salt

1

garlic clove, finely chopped

1/2

cup uncooked kasha (roasted buckwheat groats), (roasted medium-grind buckwheat groats)

2

cups Green Giant® Valley Fresh Steamers™ frozen cut green beans

• 1 Remove fat from lamb. Cut lamb into 3/4-inch pieces. Spray 4-quart nonstick Dutch oven with cooking spray; heat over medium heat. Cook lamb in Dutch oven about 10 minutes, stirring frequently, until brown.
• 2 Stir in onion, water, lemon juice, thyme, oregano, salt and garlic. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until lamb is tender.
• 3 Stir in buckwheat kernels and frozen green beans. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until beans are tender and liquid is absorbed.