Two grain pilaf with veal
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Veal Shank |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | All-Purpose Flour |
| 2 | teaspoons | Vegetable Oil; Divided |
| 1 | cup | Diced Carrot |
| 1 | cup | Diced Celery |
| 1 | cup | Diced Onion |
| 2 | Garlic Cloves; Minced | |
| ½ | cup | Dry White Wine |
| 14½ | ounce | Fat-Free Beef Broth; Divided |
| 14½ | ounce | No-Salt-Added Whole Tomatoes; Undrained And Chopped |
| 1 | cup | Water |
| 1 | teaspoon | Dried Basil |
| ⅔ | cup | Wild Rice |
| ⅓ | cup | Uncooked Pearl Barley |
| Carrot Curls; Optional | ||
| Basil Sprigs; Optional | ||
Directions
Preheat oven to 350?. Trim fat from veal. Sprinkle salt and pepper over veal; dredge in flour. Heat 1 tablespoon oil in a large ovenproof dutch oven over medium high heat. Add veal; cook 2½ minutes on each side or until browned. Remove from pan; set aside. Add 1 teaspoon oil, carrot, celery, onion, and garlic to pan; cook over medium heat for 5 minutes or until tender. Add wine, scraping pan to loosen browned bits. Return veal to pan; add 1 cup broth, tomatoes, water, and dried basil. Cover and bake at 350? for 30 minutes. Add rice, barley, and remaining broth; cover and cook 1 ½ hours until veal is tender and rice is done. Remove veal from pan.
Remove meat from bone; discard bone. Shred with 2 forks; return shredded veal to pan. Garnish with carrot curls and basil sprigs, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Sep 25, 1999, converted by MM_Buster v2.0l.