12 ounces chopped left-over corned beef or deli corned beef (about 3 cups)
1 Tbsp. Maille® Old Style Mustard
HEAT oil in large nonstick skillet over medium-high heat and cook onion and carrot, stirring occasionally, until golden, about 5 minutes. Stir in cabbage and cook, stirring occasionally, until wilted, about 3 minutes.
STIR in water and Knorr® Rice Sides™ - Rice Pilaf and cook according to package directions, adding corned beef during last 2 minutes of cook time.