Vegetable Stew with Herb Dumplings
Jessica Gazin
ingredients
- 1 medium onion, chopped (1/2 cup)
- 1 tablespoon vegetable oil
- 1/2 cup uncooked orzo or rosamarina pasta
- 1 carton (32 ounces) chicken broth (4 cups) or vegetable broth
- 1 teaspoon ground mustard
- 1 bag (16 ounces) frozen sweet peas, potatoes and carrots, thawed
- 1 can (15 to 16 ounces) great northern beans, rinsed and drained
- 1 cup Bisquick mix
- 2/3 cup cornmeal
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon dried basil leaves
- 2/3 cup fat-free (skim) milk
directions
- 1
Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
- 2
Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
- 3
Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
- 4
Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Source: Jessica Gazin
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