Vegetable Stew with Herb Dumplings
PREP: 10 min; COOK: 20 min
Cornmeal gives a toothsome texture to the Herb Dumplings. Try it!
You may find yourself adding cornmeal to all your dumplings.
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
1. Cook onion in oil over medium heat in Dutch oven, stirring
occasionally, until crisp-tender.
2. Stir in pasta, broth, mustard, vegetables and beans. Heat to
boiling, stirring occasionally.
3. Stir together Bisquick, cornmeal, oregano and basil. Stir in
milk just until dry ingredients are moistened.
4. Drop dough by tablespoonfuls onto boiling stew; reduce heat
to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Makes 4 servings
1 Serving: 500 calories (70 calories from fat); 8 g fat (2 g saturated);
0 mg cholesterol; 1540 mg sodium; 95 g carbohydrate (14 g dietary fiber);
26 g protein.
High Altitude (3500-6500 ft): Cook dumplings uncovered over low
heat 12 min. Cover and cook 12 min longer.
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.