Spinach And Rice Loaf With Mushroom Sauce Recipe
Ingredients
| 3/4 pound very lean ground beef | ||
| 1 medium size yellow onion, chopped fine | ||
| Cooked rice | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| 1/2 10 ounce package frozen chopped spinach, thawed and drained | ||
| 2 teaspoons Dijon or spicy brown mustard | ||
| 1/2 teaspoon each dried thyme and rosemary, crumbled | ||
| Black pepper | 1/4 Teaspoon | |
| Nonstick cooking spray For the Mushroom | ||
| Dry red wine | 1 Cup (16 tbs) (Sauce:) | |
| 1/2 medium size yellow onion, chopped fine | ||
| 1/4 pound mushrooms, sliced thin | ||
| 1/8 teaspoon each dried thyme and rosemary, crumbled | ||
| 1 1/2 cups low sodium beef broth | ||
| 1 tablespoon low sodium tomato paste | ||
| 1 tablespoon cornstarch blended with 2 tablespoons water | ||
Directions
Preheat the oven to 350°F.
In a large mixing bowl, combine the beef, onion, rice, garlic, spinach, mustard, thyme, rosemary, and pepper; pack into a 9 x 5 x 3 loaf pan lightly coated with the cooking spray.
Bake, uncovered, for 45 minutes or until browned.
Remove from the pan and drain.
Meanwhile, prepare the sauce.
In a small heavy saucepan, combine the wine, onion, mushrooms, thyme, and rosemary; boil, uncovered, over moderately high heat until the liquid is reduced to 1/2 cup 3 to 5 minutes.
Add the beef broth and tomato paste; cover and simmer for 30 minutes.
Blend in the cornstarch mixture and cook, stirring, until slightly thickened 1 to 2 minutes.
Transfer the meat loaf to a warm serving platter; spoon some sauce over it and pass the rest.
In a large mixing bowl, combine the beef, onion, rice, garlic, spinach, mustard, thyme, rosemary, and pepper; pack into a 9 x 5 x 3 loaf pan lightly coated with the cooking spray.
Bake, uncovered, for 45 minutes or until browned.
Remove from the pan and drain.
Meanwhile, prepare the sauce.
In a small heavy saucepan, combine the wine, onion, mushrooms, thyme, and rosemary; boil, uncovered, over moderately high heat until the liquid is reduced to 1/2 cup 3 to 5 minutes.
Add the beef broth and tomato paste; cover and simmer for 30 minutes.
Blend in the cornstarch mixture and cook, stirring, until slightly thickened 1 to 2 minutes.
Transfer the meat loaf to a warm serving platter; spoon some sauce over it and pass the rest.
Chef
