Beef with Spring Vegetables and Mushroom-Asparagus Rice Popular Recipes

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Beef with Spring Vegetables and Mushroom-Asparagus Rice

"A bright and wholesome dish that captures the flavors of the spring season! This simple recipe combines beef roast au jus, mushrooms, asparagus, and snow peas."

Ingredients :

• 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

Instructions :

Prep : 10M	Cook : 3M	Ready in : 20M

• 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.

Notes :

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