1/2 c. thinly sliced onion
1 lb. lamb, cut in thin narrow strips
1/2 lb. fresh mushrooms, thinly sliced
1/2 c. sliced celery
1 can bean sprouts, drained
1 1/3 c. Minute Rice
2 tbsp. soy sauce
1/2 lb. (2 c.) fresh spinach or water cress
1 packet G. Washington's vegetable broth
1 1/2 c. hot water
1/2 c. chopped scallions
1/4 c. water chestnuts, thinly sliced (optional)
2 tbsp. vegetable shortening

Season lamb with salt and pepper and cook slowly in shortening in a large skillet until meat begins to brown. Then add onion and cook until lightly browned. Stir in mushrooms, celery, soy sauce, bean sprouts and water chestnuts, if desired. Cook 5 to 10 minutes. Then add spinach or water cress and cook 2 minutes. Meanwhile, dissolve G. Washington's broth in hot water in sauce pan. Stir in Minute Rice, pour into center of ingredients in skillet. Sprinkle scallions over other ingredients. Cover; simmer over low heat 5 minutes. Serve additional soy sauce, if desired. Do not over cook. Makes 4 servings.