Publix Simple Meals

Tuscan Beef with Mushroom Farro Risotto, Agave-Balsamic Carrots, and Blueberry Coconut Freeze

Tuscan Beef with Mushroom Farro Risotto, Agave-Balsamic Carrots, and Blueberry Coconut Freeze
Servings:
4
Total Time:
1 hour

Cooking Sequence

  • Preheat oven; prepare yogurt and freeze (10 minutes)
  • Prepare beef recipe through step 3; begin to bake (10 minutes)
  • Continue risotto, prepare carrots, and slice beef; serve (40 minutes)

Tuscan Beef with Mushroom Farro Risotto

Ingredients

Aluminum foil
3 cloves garlic, finely chopped
6 cups unsalted beef stock (or broth)
2 tablespoons whipped salted butter, divided
1 cup farro (or barley)
1/2 cup prediced red onions
4 oz fresh gourmet mushroom blend
2 teaspoons reduced-sodium garlic/herb seasoning, divided
Cooking spray
1 lb beef petite shoulder tender
1/2 cup dry white wine (or broth)
2 tablespoons fresh Italian parsley, finely chopped
3 tablespoons grated Parmesan cheese

Steps

  1. Preheat oven to 425°F. Line baking pan with foil. Chop garlic. Place stock in 4-quart saucepan on medium; bring to a simmer.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon butter, garlic, farro, onions, mushrooms, and 1 teaspoon seasoning in pan; cook and stir 3 minutes.
  3. Coat beef with spray and remaining 1 teaspoon seasoning; place on baking sheet. Bake 20–25 minutes or until 145°F (for medium rare).
  4. Stir wine into farro mixture; cook 1–2 minutes or until wine has reduced by about one-half. Reduce heat to medium. Stir in 1 cup broth; simmer 2–3 minutes, stirring occasionally, or until absorbed. Repeat until all broth has been added and absorbed (about 30 minutes). Meanwhile, chop parsley. Remove beef from oven and let stand 5 minutes to rest.
  5. Remove risotto from heat; stir in remaining 1 tablespoon butter, Parmesan, and parsley. Slice beef thinly against the grain. Serve.

Agave-Balsamic Carrots

Ingredients

1 lb baby cut carrots
2 tablespoons fresh Italian parsley, finely chopped
cooking spray
2 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons agave nectar (or honey)
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Steps

  1. Place carrots in microwave-safe bowl and cover; microwave on HIGH for 5 minutes. Meanwhile, chop parsley. Drain carrots.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat carrots with spray and add to pan; cook and stir 5 minutes. Combine vinegar, agave, salt, and pepper.
  3. Remove pan from heat. Pour glaze over carrots and return to heat; cook and stir 2–3 minutes or until carrots are tender and well coated. Sprinkle with parsley. Serve.

Blueberry Coconut Freeze

Ingredients

Juice of 1 lemon
4 cups frozen blueberries
3 tablespoons agave nectar (or honey)
1 (5.3-oz) container reduced-fat coconut Greek yogurt
1/4 cup sweetened coconut flakes (optional)

Steps

  1. Squeeze lemon for juice (1 tablespoon). Place all ingredients (except coconut flakes) in food processor bowl. Process 3–5 minutes or until smooth.
  2. Place mixture in sealed container; freeze 30 minutes. Scoop into serving bowls; top each with 1 tablespoon coconut flakes. Serve.

Aprons Advice

  • Complete your meal with fresh salad blend and green tea, with a splash of soda water, for a refreshing drink.
  • Farro is an ancient grain that is low in fat and carbohydrates with a nutty, earthy flavor and cooked to an al dente texture.

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Tuscan Beef with Mushroom Farro Risotto

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Agave-Balsamic Carrots

Blueberry Coconut Freeze

Tuscan Beef with Mushroom Farro Risotto

CALORIES (per 1/4 recipe) 500kcal; FAT 14.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 95mg; SODIUM 480mg; CARB 42g; FIBER 6.00g; SUGARS 2g; PROTEIN 47g; CALC 8%; VIT A 6%; VIT C 8%; IRON 30%

Agave-Balsamic Carrots

CALORIES (per 1/4 recipe) 80kcal; FAT 0g; SAT FAT 0g; TRANS FAT 0g; CHOL 0mg; SODIUM 200mg; CARB 21g; FIBER 3g; SUGARS 15g; PROTEIN 1g; VIT A 360%; VIT C 10%; CALC 4%; IRON 4%

Blueberry Coconut Freeze

CALORIES (per 1/4 recipe) 150kcal; FAT 2g; SAT FAT 1g; TRANS FAT 0g; CHOL 5mg; SODIUM 15mg; CARB 33g; FIBER 4g; SUGARS 27g; PROTEIN 4g; VIT A 0%; VIT C 6%; CALC 4%; IRON 2%

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