Ingredients
Olive oil spray
1/2 pound veal stewing meat, trimmed of fat and cut into 1-inch cubes
1 cup diced yellow onion
2 garlic cloves, crushed
1/2 cup dry white wine
1 cup low-salt, no-sugar-added canned crushed tomatoes
3 to 4 cups broccoli florets (1/2 pound)
8 black olives, pitted and cut in half
2 tablespoons pine nuts
1/2 cup fresh basil, torn into bite-size pieces
Salt and freshly ground pepper
ORANGE BARLEY (see note)
Preparation
Heat a nonstick skillet over medium-high heat and spray with olive oil. Brown veal on all sides, about 3 minutes; remove from pan. Add onion and garlic; cook 2 minutes. Add wine and cook another minute. Add tomatoes and broccoli. Lower heat to medium-low and return veal to the pan. Cover and simmer 10 minutes. Add olives and pine nuts. Cook 5 minutes. Add basil and salt and pepper to taste. Serve over Orange Barley (see note below). Makes 2 servings.
NOTE: Bring 1 cup fat-free, low-salt chicken broth to a boil in a saucepan. Add 1/2 cup quick-cooking pearl barley. Reduce heat and simmer 10 minutes, uncovered; drain. Stir in 2 teaspoons olive oil, 1 tablespoon orange juice and salt and freshly ground pepper to taste. Makes 2 servings.
