Recipe: Lemon Veal with Rice

LEMON VEAL WITH RICE
2 servings

1 tablespoon all-purpose flour
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon paprika
1/2 teaspoon chopped fresh parsley
1/4 teaspoon dried rosemary
1/8 teaspoon pepper
1/2 pound boneless round rump veal, trimmed and cut into 1-inch cubes
Vegetable cooking spray
2 medium carrots, scraped and cut into thin strips
1/4 cup dry white wine
1/4 cup water
1 tablespoon lemon juice
2 cups hot cooked rice (cooked without salt or fat)

Combine first 6 ingredients in a heavy-duty zip-top plastic bag; add veal, seal bag, and shake to coat. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add veal, and cook, stirring constantly, until lightly browned. Add carrots and next 3 ingredients; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 40 minutes. Serve over rice. Yield: 2 servings