This recipe is excellent with or without the cheese. Due to allergies, I always make it without -- hence the parentheses in the title. :-)
1 c. uncooked brown rice
1 garlic clove, minced
1/2 tbs. olive oil
3 to 3 1/2 c. water
2 med. carrots, shredded
2 tsp. beef bouillon granules (2 cubes)
1 tsp. parsley flakes
1/2 tsp. each salt, basil, and minced onion
1 lb. beef, cooked and drained
1/2 c. shredded cheese (optional)
In a large saucepan, saute rice and garlic in oil until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil, and onion. Bring to boil. Reduce heat; cover and simmer 5 min. Stir in beef. Cover and bake in 9-in. pan at 350° for about 45 min, stirring twice. (May take 5-10 extra minutes for the water to be absorbed.) Optional: Sprinkle with cheese and bake 5 more minutes.
Serves 6.
Tastes great with a little Worchestershire sauce mixed in. :-)
1 comment:
I could be wrong, but it *seems* like one of those times I visited your house, we had this for lunch or dinner. I've been looking for ridiculously easy recipes, and since I already have some meat browned and ready in the freezer, this should be awesome.
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