Recipe by Cooking Light January 1997


Recipe Summary

5 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Trim fat from veal. Sprinkle salt and pepper over veal; dredge in flour. Heat 1 teaspoon oil in a large ovenproof Dutch oven over medium-high heat. Add veal; cook 2 1/2 minutes on each side or until browned. Remove from pan; set aside. Add remaining 1 teaspoon oil, carrot, celery, onion, and garlic to pan; cook over medium heat for 5 minutes or until tender. Add wine, scraping pan to loosen browned bits. Return veal to pan; add 1 cup broth, tomatoes, water, and dried basil. Cover and bake at 350° for 30 minutes. Add rice, barley, and remaining broth; cover and cook 1 1/2 hours until veal is tender and rice is done.

  • Remove veal from Dutch oven. Remove meat from bone; discard bone. Shred with 2 forks; return shredded veal to pan. Garnish with carrot curls and basil sprigs, if desired.

Nutrition Facts

258 calories; calories from fat 19%; fat 5.4g; saturated fat 1.8g; mono fat 1.7g; poly fat 1.3g; protein 14g; carbohydrates 38.9g; fiber 5.1g; cholesterol 30mg; iron 2.1mg; sodium 238mg; calcium 107mg.