• 3/4 cup plus 2 Tbs. water
• 3/4 cup plus 2 Tbs. chicken stock
• 3/4 cup plus 2 Tbs. long grain white rice
• 1/3 cup tomato juice
• 1-1/4 tsp. cornstarch
• 3/4 tsp. rosemary, crushed
• 3/4 tsp. white pepper
• 1/4 cup plus 3 Tbs. onion, chopped
• 2 cloves garlic, crushed
• 11 ounces lean lamb, cut into thin strips
• 11 ounces canned cannellini or white kidney beans
• 1 cup Italian style peeled tomatoes, drained and chopped

Boil water and stock in a saucepan over high heat. Stir in rice and immediately reduce heat to low. Cover and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. While rice is cooking, combine next 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Set aside. Spray vegetable oil in a wok or a heavy nonstick skillet and heat over medium high heat. Stir-fry onion and garlic 2 minutes. Add lamb and stir-fry 2 minutes. Stir in tomato juice mixture. Bring to a boil and simmer 30 seconds, stirring constantly. Add beans and tomato. Cook 1 minute until mixture is heated throughout. Serve over rice.

Per serving: calories 428, fat 9.5g, 20% calories from fat, cholesterol 59mg, protein 28.7g, carbohydrates 56.2g, fiber 5.5g, sugar 6.8g, sodium 324mg, diet points 8.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 3.2, Lean meat: 2.7, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Zinfandel, Burgundy, or Cabernet Sauvignon.