SAVORA

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PREP TIME

10

MINUTES

COOK TIME

25

MINUTES

SERVES

4

PEOPLE

INGREDIENTS

1 package Savora® Sous Vide Fig and Pomegranate Lamb Shanks
2 cups cooked brown rice
1 cup baby portabella mushrooms, quartered
1/3 cup diced red bell peppers
1 small shallot, chopped
2 garlic cloves, minced
4 tablespoons olive or vegetable oil, divided
4 tablespoons olive or vegetable oil, divided
¼ cup sliced green onion
¼ cup sliced almonds, toasted
1 pound asparagus
½ cup crumbled feta cheese
Balsamic glaze

DIRECTIONS

1. In a skillet, sauté the mushrooms, peppers, shallot, and garlic in oil. Add the rice, cook until heated through. Season with thyme, salt, and pepper. Sprinkle with green onion and almonds.
2. On a sheet pan, toss the asparagus with oil; sprinkle with salt and pepper. Bake for 10-15 minutes, or until tender. Remove from oven, sprinkle with feta, and drizzle with balsamic glaze.
3. Heat lamb according to package directions.
4. Serve with rice and asparagus.

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