Lemon Veal with Rice

1 tbsp. all-purpose flour
1 tsp. beef-flavored bouillon granules
1/2 tsp. paprika
1/2 tsp. chopped fresh parsley
1/4 tsp. dried rosemary
1/8 tsp. pepper
1/2 lb. boneless round rump veal, trimmed & cut into 1-in. cubes
Vegetable cooking spray
2 medium carrots, scraped and cut into thin strips
1/4 cup dry white wine
1/4 cup water
1 tbsp. lemon juice
2 cups hot cooked rice (cooked without salt or fat)

Combine first 6 ingredients in a heavy-duty zip-top plastic bag; add veal, seal bag, and shake to coat.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add veal, and cook, stirring constantly, until lightly browned.

Add carrots and next 3 ingredients; bring to a boil, stirring constantly.

Cover, reduce heat, and simmer 40 minutes. Serve over rice.

Yield: 2 servings