Vegetable stew with dill dumpling
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion; chopped |
| 2 | tablespoons | Water |
| 2 | cups | Cooked Navy Beans |
| ½ | cup | Orzo; uncooked |
| 4 | cups | Vegetable Broth |
| 1 | teaspoon | Dry Mustard |
| 1 | 16 Oz Pkg Frozen Sweet Peas; Potatoes And Carrots, thawed | |
| 1⅓ | cup | Bisquick® Baking Mix |
| ⅔ | cup | Cornmeal |
| 2 | teaspoons | Dried Dill Weed |
| ⅔ | cup | Skim Milk |
Directions
DILL DUMPLINGS
Cook onion in water in large pot over medium high heat, stirring occasionally, until onion is tender. Stir in remaining ingredients except Dill Dumplings. Heat to boiling; reduce heat. Meanwhile, prepare Dill Dumplings. Gently drop dough by rounded tablespoonfuls onto simmering stew (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Dill Dumplings: Mix baking mix, cornmeal and dill weed. Stir in milk just until dry ingredients are moistened.
Recipe by: Betty Crocker Great Main Dishes without Meat Posted to MC-Recipe Digest V1 #1040 by "Schilling" <cabinluvr@...> on Jan 23, 1998