We eat supper daily, so you’d think I could have posted a supper recipe before now. There are just a few problems with my supper recipes:
- I probably didn’t use a recipe
- If I did use one I probably didn’t follow it
- If I did follow the recipe it probably came from someone else’s blog!
This beef and rice recipe, though, I can share with confidence!
Note to the dairy free: I put the cheese in parentheses because it really only happens at the end when you dish it up. This is a meal you can make for everyone and those who need to avoid dairy can eat (almost) the same thing everyone else does.
I found this recipe in a cookbook during our first year of marriage. Its what I took to the first potluck (covered dish if you prefer) meal H. and I attended together.
Since then, I’ve changed it (of course), and no one here would complain if I served it weekly. Except me.
I like to eat it just as much as everyone else. I just don’t like cooking the same thing that often.
When I do make it, though, I make a lot – triple recipe! (More on how I do that later.)
That way half goes in the freezer and I’ve got a meal that will please everyone ready to thaw for a busy day.
Or I can give half away. I use this recipe often when preparing a meal to share with another family.
About the triple batch – the meat just gets doubled and its 8 cups of broth, not 9! And remember to use a very big pot (think soup kettle) or you’ll flip rice and ground beef all over the stove when you try to stir it. Yes, I have done that. Its not pretty.
- 1-2 tablespoons butter, coconut oil, bacon fat - you pick!
- ¼ cup diced onion - more or less, I don't measure it
- 1 cup uncooked brown rice, we like long grain
- 1 garlic clove, minced
- 3 cups broth - I use homemade; either chicken or beef is fine
- 3 medium carrots, diced
- 1 pound ground beef, cooked and drained if necessary
- 1 tablespoon dried basil
- 1-1½ teaspoons good salt (varies on taste and whether or not your broth is salted)
- ¼-1/2 cup minced fresh parsley (optional)
- sharp cheddar cheese, grated
- Cook ground beef and drain if necessary.
- Melt fat in large saucepan (use soup kettle if tripling).
- Sauté onion briefly. Add uncooked rice and sauté until just beginning to brown, stirring a couple times.
- Add minced garlic, stir and sauté another minute.
- Pour in broth (watch out for steam!) and add carrots, ground beef, basil and salt.
- Stir to combine, cover and bring to a boil.
- Once boiling, turn heat to low and cook about 45 minutes until rice is tender and broth is absorbed. If the rice is finished before the broth is fully absorbed, remove lid and continue cooking until it is. (Or, if you're not in a hurry to serve, just turn the pan off and leave the lid on. Mix briefly when ready to serve.)
- If using parsley add for last 5 minutes of cooking.
- Pile on plates and top with cheese.
Triple Batch - only use 2 pounds of ground beef and 8 cups broth or water.
You can use any cheese you want, but sharp cheddar really accents the flavor well.
Afraid you might have burned the onions and rice? Just add the broth and keep going - its very forgiving 🙂
What was the first dish you and your husband took to a group gathering?
Shared on Savoring Saturdays, Thriving Thursdays, Wellness Wednesday, Raising Homemakers, Faith Along the Way, Modest Monday, Real Food Friday, Corn Free Everyday, Women with Intention and Coffee and Conversation.