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




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