Grilled Ostrich Filets with Roasted Vegetables and Cannellini Beans
(makes 4 servings)
| 3 | cups (425 g) canned cannellini beans, drained and rinsed well |
| 1 to 2 | garlic cloves, minced |
| 3 | plum tomatoes, 9 ounces (270 g), seeded and thinly sliced lengthwise |
| 4 | ounces (120 g) portobello mushrooms, thinly sliced |
| 6 | ounces (180 g) sugar snap peas, strings removed |
| 1 1/2 | tablespoons (22.5 ml) red wine vinegar |
| 1 | tablespoon (15 ml) olive oil |
| 1 | tablespoon (15 ml) chopped fresh flat-leaf parsley |
| 4 | prepackaged 4-ounce (120 g) ostrich filets |
- Preheat oven to 425°F (220°C). Spray a 9 X 13-inch (22.5 X 32.5 cm) baking pan with cooking spray.
- Spread the beans in the bottom of the pan; sprinkle with minced garlic and stir. Top with sliced tomatoes, mushrooms, and sugar snap peas, placing each in a separate section on top. Sprinkle with vinegar and olive oil. Sprinkle with parsley and pepper.
- Roast 18 to 20 minutes, stirring gently after 15 minutes, until the mushrooms are tender and sugar snap peas are crisp cooked.
- While vegetables are roasting, spray the grill with cooking spray, and grill ostrich for 2 to 3 minutes per side, turning once. Grind fresh pepper over ostrich and let stand for 1 minute. Cut each filet into thin slices.
- To serve, divide the beans and vegetables on 4 dinner plates; place a fanned ostrich filet in the center.
| Per serving: | 380 calories (17% calories from fat), 33 g protein, 6 g total fat (1.0 g saturated fat), 35 g carbohydrate, 10 g dietary fiber, 90 mg cholesterol, 525 mg sodium |
| Exchanges: | 4 lean meat, 2 carbohydrate (2 bread/starch), 1 vegetable |
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