Beef Rolls with Brown Rice Salad

This meal was actually made by a non-five foodie friends, Michael (my husband), but I had to share it because he did such a great job! Michael's been experimenting and trying new things, and I've been so proud of his accomplishments! This is a very light and healthy meal, and not to mention delicious!! Hope you like it too!

Beef Rolls with Brown Rice Salad

4 thinly sliced beef pieces

2 ounces shredded cheese

1 cup sliced onions and peppers

2 tsp EVOO

2 tbsp EVOO

2 tsp red wine vinegar
2 tsp dill

1 garlic clove, minced

1/4 tsp sugar

2 cups cooked brown rice

1 medium cucumber, peeled, halved lengthwise, seeded and sliced

2 cups spinach (Michael used Arugula)

1 pint cherry tomatoes, halved (we didn't use these)

Saute onions and pepper with 1 tsp EVOO until tender. Set aside. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Careffuly flip meat seam side up and secure with toothpicks. Place a medium skillet over medium-high heat and brush with 1 tsp oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally. Cook until beef browns and cheese melts, about 8 minutes. Transfer beef rolls to plate.

While beef is cooking, in a large bowl whisk together oil, vinegar, dill, garlic and sugar. Season with salt and pepper. Add rice, cucumbers, spinach and tomatoes. Toss to combine.

Enjoy!

~Lynn

From Everyday Food, January/February 2010