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Rosemary Lemon Veal With Rice And Mushrooms

Healthy.Eater's picture
  Olive oil 2 Teaspoon
  Boneless veal shoulder 12 Ounce, cut into 3/4 inch cubes
  Yellow onion 1 Medium, finely chopped
  Sweet green pepper 1 Medium, cored, seeded, and diced
  Garlic 2 Clove (10 gm), crushed
  Mushrooms 6 Ounce, sliced 1/4 inch thick
  Dried rosemary 2 Teaspoon, crumbled
  Grated lemon rind 2 Teaspoon
  Chicken stock/Low sodium chicken broth 2 2⁄3 Cup (42.67 tbs)
  Salt 1⁄4 Teaspoon (Or To Taste)
  Long grain white rice 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon

1 ln a 10 inch nonstick skillet, heat the oil over moderately high heat.
Add the veal and saute for 5 minutes or until lightly browned.
With a slotted spoon, transfer the veal to abowl.
Lower the heat and add the onion, pepper, and garlic to the skillet.
Cook, stirring frequently, for 5 minutes or until the onion is soft.
Add the mushrooms, cover, and cook for 5 minutes or until the mushrooms are soft.
2 Return the meat to the skillet and add the rosemary, lemon rind, 2/3 cup of the stock, and the salt.
Bring to a boil, lower the heat, cover, and simmer for 20 minutes.
Stir in the rice and remaining 2 cups stock, bring to a boil, lower the heat, and simmer, covered, 25 minutes longer or until the rice is tender.
Stir in the lemon juice

Recipe Summary

Main Dish

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