Oven-Ready
Garlic Steak Ancient Grain Risotto with Peas and Parmesan
easy prep & pan included
Prep & Cook Time: 25-35 min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
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½ oz. Grated Parmesan
- ½ tsp. Garlic Salt
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4 fl. oz. Cream Sauce Base
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8½ oz. Cooked Brown Rice, Farro, Rye, & Barley Blend
- 5 oz. Peas
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1 oz. Sour Cream
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2 tsp. Beef Flavor Demi-Glace Concentrate
- 10 oz. Steak Strips
- 2 tsp. Mushroom Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories708
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Carbohydrates57g
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Fat36g
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Protein41g
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Sodium1690mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Carefully massage grains in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove grains from packaging. Combine grains, mushroom seasoning, half the garlic salt (reserve remaining for steak strips), peas, cream base, and demi-glace in provided tray.
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2 Add the Steak Strips
Separate steak strips into a single layer and pat dry. Season all over with remaining garlic salt and a pinch of salt and pepper. Top grain mixture evenly with steak strips.
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3 Bake the Dish
Bake uncovered in hot oven until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 18-20 minutes. Carefully remove tray from oven. Rest, 5 minutes, then stir in sour cream and a pinch of salt. Top with Parmesan. Bon appétit!
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