- 1 tablespoon olive oil, divided
- 8 ounces assorted fresh mushrooms (such as button, cremini, or small forest mushrooms), sliced
- 2 cups cut-up asparagus
- 2 cloves garlic, finely chopped
- 1/4 cup dry white wine
- 1 (8.8 ounce) package UNCLE BEN'S® Long Grain & Wild READY RICE®
- 2 teaspoons chopped fresh thyme
- 1 (15 ounce) package beef roast au jus
- 2 cups fresh snow peas
- 1/2 red bell pepper
- In medium skillet, heat 1 teaspoon oil over medium-high heat. Cook and stir mushrooms in oil 4 minutes. Remove from skillet.
- 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.
- Stir in rice and thyme. Heat through; stir in mushrooms and desired amount of juice from mushrooms. Keep warm.
- Meanwhile, heat beef according to package directions. While beef is resting, heat remaining teaspoon oil in small skillet. Cook and stir snow peas and bell pepper 2 to 3 minutes until crisp tender.
- Divide meat and rice among 3 dinner plates. Spoon snow peas and bell pepper beside the meat. Drizzle with au jus. Serve immediately.
04/28/2018
recipepes.com
Beef with Spring Vegetables and Mushroom-Asparagus Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
