Weight Watcher Points: 7

 

1/3 cup finely chopped onion

2 Tbsp uncooked instant rice

1/8 Tsp salt

1/8 Tsp pepper

1 egg white

1/2 pound lean ground beef

3 Tsp olive oil, divided

3/4 cup sliced fresh mushrooms

1 cup beef broth

2 Tsp Worcestershire sauce

1 Tbsp cornstarch

1 Tbsp cold water

 

In a small bowl, combine the onion, rice, salt, pepper, and egg white. Crumble beef over mixture and mix gently. Shape into two 4 1/2 in X 2 in oval patties.

 

In a large skillet, brown patties in 1 1/2 Tsp oil for 3-4 minutes on each side. Remove and set aside; drain drippings.

 

In the same skillet, cook mushrooms in remaining oil until tender. Stir in broth and Worcestershire sauce. Return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender and meat is no longer pink.

 

Remove patties; keep warm. Combine cornstarch and water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Serve with patties.

 

Yield: 2 servings

 

Recipe found in Cooking for Two magazine.