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Beef with Spring Vegetable Rice

Beef with Spring Vegetable Rice

Beef with Spring Vegetable Rice

 

SERVINGS: 3

INGREDIENTS


  • 1 tablespoon olive oil, divided
  • 8 ounces assorted fresh mushrooms, such as sliced button, cremini or small forest mushrooms
  • 2 cloves garlic, finely chopped
  • 2 teaspoons chopped fresh thyme
  • 2 cups chopped asparagus
  • ¼ cup dry white wine
  • 1 (8.8-ounce) package UNCLE BEN’S® READY RICE® LONG GRAIN & WILD
  • 2 cups fresh snow peas
  • 1/2 red bell pepper
  • 1 (15-ounce) package HORMEL® Slow Simmered Beef Roast Au Jus

DIRECTIONS


1. In medium skillet, heat 1 teaspoon oil over medium-high heat. Cook and stir mushrooms in oil 4 minutes. Remove from skillet.
2. Heat another teaspoon oil in same skillet. Cook and stir asparagus 3 minutes or until asparagus is crisp-tender. Stir in garlic and wine; cook 30 seconds.
3. Stir in rice and thyme. Heat through; stir in mushrooms and desired amount of juice from mushrooms. Keep warm.
4. Meanwhile, heat beef according to package directions. While meat is resting, heat remaining teaspoon oil in a small skillet. Cook and stir snow peas and bell pepper 2 to 3 minutes until crisp tender.
5. Divide meat and rice among 3 dinner plates. Spoon snow pea mixture beside meat portions. Drizzle with au jus. Serve immediately.
 
 
 
 
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