Two Grain Pilaf with Veal

Categories: Beef, Rice
Yield: 5 servings

1 lb Veal Shank
1/4 ts Salt
1/4 ts Pepper
1 tb All-Purpose Flour
2 ts Vegetable Oil; Divided
1 c Diced Carrot
1 c Diced Celery
1 c Diced Onion
2 Garlic Cloves; Minced
1/2 c Dry White Wine
14 1/2 oz Fat-Free Beef Broth; Divided
14 1/2 oz No-Salt-Added Whole
-Tomatoes; Undrained And
-Chopped
1 c Water
1 ts Dried Basil
2/3 c Wild Rice
1/3 c Uncooked Pearl Barley
Carrot Curls; Optional
Basil Sprigs; Optional

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 2 1/2 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 1/2 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" on Sep
25, 1999,
-----

----------