I only have a couple more days here at the lake before returning home. It's time to take a food inventory, using up what's here, rather than bringing it back with me, if possible. Hence this recipe. Sort of a beef, vegetable, grain casserole. . .with a fancy name. I normally wouldn't use a mix, but when it's something that I'm not familiar with, it gives me a point of reference for making it in the future from scratch. I trust the Alessi brand and this mix was simple, healthy and tastes great.
1 4-serving pkg. farro risotto mix
Make this according to package directions. While that simmers, prepare the fresh ingredients for this recipe:
6oz. beef steak - cut in small pieces
1t± salt-pepper seasoning
2-3T good quality EVOO
3 big garlic cloves - smashed and minced
1/3 or so lg. onion
1/3 bell pepper
1 big carrot
1/2 pkg. California blend vegetables, chopped
(since I had a fresh carrot, I only used the broccoli and cauliflower)
Slice or chop the vegetables while the beef is sautéing in the oil, in a 10" frying pan, with a little of the garlic and onion. Once the beef is browned and snapping add about 1/2c hot water. Stir to incorporate any browned bits on the bottom, then add the vegetables. Stir again then cook over medium heat, covered, until the vegetables are done the way you like. Combine this with the 'risotto' in a 2-3 quart casserole, heat at 350° if needed for 10-15 minutes before serving.
This was perfect with a simple salad of fresh greens. Today mine is chopped Romaine, green cabbage and cilantro. (drizzled with my favorite lemon-EVOO vinaigrette dressing). . .Lin
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