INGREDIENTS
2 ½ cups beef or chicken broth
1 cup Florida grapefruit juice
2 tablespoons vegetable oil
¾ pound beef flank steak, cut into thin strips
1 small sweet red or green pepper, cut into strips (about 1 cup)
1 onion, sliced (about 1 cup)
¾ cup uncooked long grain rice
¼ cup chopped fresh basil
¼ cup chopped fresh parsley, divided
1 Florida grapefruit, peeled and sectioned (divided)
2 tablespoons grated Parmesan cheese
PREPARATION
Combine broth and grapefruit juice, set aside. In large non-stick skillet,
heat oil. Add beef and cook over high heat until browned. With slotted
spoon, remove beef and reserve. Stir red pepper, onion, rice and pepper
into skillet. Cook until vegetables are just tender. Add 1 cup broth and
grapefruit mixture to skillet. Reduce heat to medium and cook until
liquid is almost absorbed. Gradually add remaining liquid (1/2 cup at
a time), cooking until rice is just tender, but still firm to the bite, about
30 minutes. Stir the cooked beef, basil, 2 tablespoons parsley and half
the grapefruit sections. Sprinkle with Parmesan cheese and remaining
parsley. Arrange the remaining grapefruit on top.
YIELD: 6 Servings. 290 Calories per serving.