INGREDIENTS
| 1 1/2 tsp |
|
7 mL |
|
chili powder |
| 1/2 tsp |
|
2 mL |
|
ground cumin |
| 1/4 tsp |
|
1 mL |
|
garlic powder |
| 1/8 tsp |
|
0.5 mL |
|
dried oregano leaves |
|
|
|
|
dash cayenne pepper |
| 1 lb |
|
500 g |
|
Grilling Steak (i.e. Sirloin), cut 1 inch (2.5 cm) thick |
| 1 cup |
|
250 mL |
|
Uncle Ben's Specialty Rices, Wild Rice Blend |
| 2 - 3 |
|
2 - 3 |
|
green onions, thinly sliced |
| 1 |
|
1 |
|
red apple, cut into pieces |
| 2 |
|
2 |
|
stalks of celery, finely sliced |
| 1/2 cup |
|
125 mL |
|
apple juice |
| 1/4 cup |
|
50 mL |
|
coarsely chopped walnuts, toasted, if desired |
COOKING TIME: 20 minutes
DIRECTIONS
|
Mix first 5 ingredients to prepare spice seasoning. Rub 1 tsp (5 mL) of the mixture into both sides of the steak. Prepare rice according to package directions with water, salt and butter. Stir in remaining spice seasoning from above. Bring to a boil, cover and simmer for 20 minutes. Combine green onions, cut apples, celery and apple juice and set aside. While rice is cooking, heat a large, non-stick skillet over medium heat for 5 minutes. Place steak in the skillet and cook 12-14 minutes for rare to medium turning once (6-7 minutes per side). Remove to a plate. When rice is done, fold in onion/apple juice mixture and toss well. Carve steak into thin slices and arrange over the rice salad. Sprinkle top with toasted walnut pieces. Garnish with leaf lettuce and additional apple slices, if desired.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 340 Calories |
|
9 g Fat |
| 29 g Protein |
|
36 g Carbohydrates |
|
