Recipe: Dijon-Wine Steak Kabobs with Mushroom Wild Rice (grilled)

DIJON-WINE STEAK KABOBS WITH MUSHROOM WILD RICE

1 lb. boneless beef round tip steak (1-inch thick), cut in 1 1/4-inch pieces
2 tbsp. water
2 tbsp. red wine vinegar
2 tbsp. coarse-grain Dijon mustard
2 cloves garlic, minced
2 tsp. oil
1/2 tsp. coarse-grind black pepper
1/2 small red onion, cut in 3/4-inch wedges
1 small yellow summer squash, cut lengthwise in half, then crosswise in 1-inch slices
1 small red or green bell pepper, cut in 1-inch pieces
Mushroom Wild Rice (recipe follows)

In small bowl, combine water, vinegar, mustard, garlic, oil and pepper. Place beef and marinade in resealable plastic bag. Turn to coat. Close bag securely. Marinate, turning occasionally, in refrigerator 6 hours or as long as overnight.

TO COOK:
Discard marinade.

On 9-inch wooden skewers, soaked in water 10 minutes, alternately thread beef, onion, squash and bell pepper evenly.

On grid over preheated medium heat, grill kabobs, turning occasionally, 8 to 10 minutes for medium-rare to medium doneness.

Serve kabobs over Mushroom Wild Rice.

MUSHROOM WILD RICE

2 teaspoons oil
2 cups thinly assorted mushrooms (oyster, cremini, shiitake)
1 (6 ounce) package long-grain and wild rice blend

Heat oil in large nonstick skillet over medium heat. Cook and stir mushrooms until tender. Remove and keep warm.

Cook long-grain and wild rice blend according to package directions, omitting salt and butter. When done, stir in mushrooms.

Makes 4 servings

Per serving: 350 calories, 9 g (2 g saturated) fat, 69 mg cholesterol, 737 mg sodium, 36 g carbohydrate, 31 g protein and 2 g dietary fiber each.

Source: The Healthy Beef Cookbook by American Dietetic Association (ADA), National Cattleman's Beef Association, Richard Chamberlain, and Betsy Hornick