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.

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