Vegetable Stew With Herb Dumplings
Makes 4 Servings
1 medium onion, chopped (1/2 cup)
1 tablespoon vegetable oil
1/2 cup uncooked rosamarina (orzo) pasta
4 cups chicken or vegetable broth
1 teaspoon ground mustard
1 bag (1 pound) frozen sweet peas, potatoes and carrots, thawed
1 can (15 to 16 ounces) great northern beans, rinsed and drained
1 cup Reduced Fat Bisquick®
2/3 cup cornmeal
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2/3 cup fat-free (skim) milk
Cook onion in oil over medium heat in Dutch oven, stirring occasionally, until crisp-tender.
Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
High Altitude (3500-6500 ft): Cook dumplings uncovered over low heat 12 min. Cover and cook 12 min longer