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Chef with red wine glass


Yield: Makes 4 servings.

• 3/4 pound beef sirloin, cut into strips
• garlic salt and ground black pepper
• 1 1/2 cups fresh broccoli flowerets
• 3/4 cup diced red pepper
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1 tablespoon butter or margarine
• 1 cup uncooked U.S. arborio or medium grain rice
• 1/3 cup dry sherry
• 2 cups beef broth, divided
• 3 cups water
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk

Season beef with garlic salt and black pepper. Cook beef, broccoli and pepper in oil in large non-stick skillet over medium-high heat. Remove beef and vegetables; set aside. 
Cook onion in butter until soft. Add rice and stir 2 to 3 minutes. Add sherry; stir until absorbed. Stir in 1 cup broth; cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. 
Stir in cheese, milk and reserved beef mixture; serve immediately.
Nutrition Facts
Calories 420   
Total Fat 13g 
Cholesterol 88mg 
Sodium 1110mg 
Total Carbohydrate 41g 
Dietary Fiber 2g 
Protein 29g

USA Rice Federation (

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