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Vegetable Stew With Herb Dumplings

Ingredients

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

 

Instructions

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

 

Source: http://www.bisquick.com

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