Brown Rice And Beef Recipe
Ingredients
| Brown rice | 1 Cup (16 tbs) | |
| Water | 2/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Ground beef | 1/2 Pound | |
| Celery | 1 Cup (16 tbs), sliced | |
| Onion | 1 /2 Cup (16 tbs), chopped | |
| Flour | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Cinnamon | 1/8 Teaspoon | |
| Catsup | 1 /4 Cup (16 tbs) | |
| Water | 1 /2 Cup (16 tbs) | |
| 1 cup shredded mild Cheddar cheese | ||
Directions
Cook rice with 2-2/3 cups water, 1 teaspoon salt and butter or margarine according to package directions.
In a skillet, heat oil.
Add ground beef and cook, stirring often, until meat is crumbly.
Drain off excess fat.
Add celery and onion.
Cook until onion is tender, not brown.
Blend in flour, salt, mustard and cinnamon.
Add catsup and water; mix well.
Stir in cooked brown rice and 2/3 cup of the cheese.
Spoon into a 2-quart casserole.
Cover and refrigerate until ready to use.
Before serving, bake at 375°F (191°C) until hot, about 40 to 45 minutes.
Sprinkle with remaining cheese.
Return to oven to melt cheese.
In a skillet, heat oil.
Add ground beef and cook, stirring often, until meat is crumbly.
Drain off excess fat.
Add celery and onion.
Cook until onion is tender, not brown.
Blend in flour, salt, mustard and cinnamon.
Add catsup and water; mix well.
Stir in cooked brown rice and 2/3 cup of the cheese.
Spoon into a 2-quart casserole.
Cover and refrigerate until ready to use.
Before serving, bake at 375°F (191°C) until hot, about 40 to 45 minutes.
Sprinkle with remaining cheese.
Return to oven to melt cheese.
Chef
