Beef Flank Steak & Rice-Cranberry Pilaf
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 373.8
- Total Fat: 22.9 g
- Cholesterol: 0.0 mg
- Sodium: 18.3 mg
- Total Carbs: 77.4 g
- Dietary Fiber: 6.3 g
- Protein: 5.3 g
View full nutritional breakdown of Beef Flank Steak & Rice-Cranberry Pilaf calories by ingredient
Number of Servings: 6
Ingredients
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3/4 cup orange juice
1 cup texmati brown rice, uncooked
1/2 cup dried cranberries
1/4 cup PLANTERS Sliced Almonds
2 cups chopped frozen broccoli
2 cups chopped frozen cauliflower
1 Tbsp. enova oil
1 Tbsp. lemon juice
Directions
POUR dressing over beef; marinate 30 min. to overnight in refrigerator. Grill or broil beef 3 to 5 min. per side, or until cooked to desired doneness. Slice beef against the grain. Divide into 4 equal portions.
MIX orange juice with 1 ½ cups water in large saucepan; bring to boil. Stir in rice and cranberries; return to boil. Reduce heat to medium-low and cover. Simmer (see package). Remove from heat and let stand 5 min. Stir in almonds just before serving.
STEAM broccoli and cauliflower as directed on package; drizzle with olive oil and lemon juice just before serving.
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOXERMOM19.
MIX orange juice with 1 ½ cups water in large saucepan; bring to boil. Stir in rice and cranberries; return to boil. Reduce heat to medium-low and cover. Simmer (see package). Remove from heat and let stand 5 min. Stir in almonds just before serving.
STEAM broccoli and cauliflower as directed on package; drizzle with olive oil and lemon juice just before serving.
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOXERMOM19.
Member Ratings For This Recipe
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