| |
| INGREDIENTS |
| 1 lb. |
roast beef, trimmed of fat and cut into bite sized pieces |
| 1 cup |
chopped onion |
| 3 |
cloves garlic, chopped |
| 12 |
medium mushrooms, quartered |
| 2 cups |
uncooked wild rice |
| 2 cans |
(14.5 oz.) lower sodium beef broth |
| 1 lb. |
frozen peas |
| ½ tsp. |
pepper |
| 2 tbsp. |
dried parsley |
| 2 cups |
water |
| |
nonfat cooking spray |
|
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|
| RECIPE |
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Spray the bottom of a medium to large Dutch oven with a tight fitting lid with nonfat cooking spray.
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Heat over medium-high heat. Sauté onions, mushrooms, and garlic until tender.
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Add beef and sauté until a little brown.
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Add the remaining ingredients, and bring to the boil.
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Cover and simmer until rice is tender, about 30 minutes.
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| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
376 |
|
| Total Fat |
5 g |
|
| Sodium |
714 mg |
|
| Total Carbohydrates |
51 g |
|
| Fiber |
7 g |
|
| Protein |
34 g |
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