Two-Grain Pilaf with Veal

Two-Grain Pilaf with Veal
Two-Grain Pilaf with Veal

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 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 1/2-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

Preheat oven to 350º. 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 350º for 30 minutes. Add rice, barley, and remaining broth; cover and cook 1 1/2 hours until veal is tender and rice is done. 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.

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