Two-Grain Pilaf with Veal |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
1 (1-pound) veal or beef shank |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon all-purpose flour |
2 teaspoons vegetable oil, divided |
1 cup diced carrot |
1 cup diced celery |
1 cup diced yellow onion |
2 garlic cloves, minced |
1/2 cup dry white wine |
1 (14 1/2-ounce) can fat-free beef broth, divided |
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 cup water |
1 teaspoon dried basil |
2/3 cup wild rice |
1/3 cup uncooked pearl barley |
carrot curls (optional) |
basil sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. Trim fat from veal. Sprinkle salt and pepper over veal; dredge in flour. Heat 1 teaspoon oil in a large ovenproof Dutch oven over medium-high heat. Add veal; cook 2 1/2 minutes on each side or until browned. Remove from pan; set aside. Add remaining 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 1/2 hours until veal is tender and rice is done.
3. Remove veal from Dutch oven. Remove meat from bone; discard bone. Shred with 2 forks; return shredded veal to pan. Garnish with carrot curls and basil sprigs, if desired.
|
|