Beef with Spring Vegetable Rice
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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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.