Ingredients:
1 c. uncooked long grain rice
1 clove garlic, minced
2 tbsp butter/margarine
3 c. water
2 Medium or Large carrots, shredded
2 tsp. beef bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried minced onion
1 lb. cooked ground beef
1/2 cup shredded cheddar cheese
Cooking Instructions
In a large saucepan, saute rice and garlic in butter until the rice is golden brown. Stir in water, carrots, bouillon, parsley, salt, basil, and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in cooked beef. Transfer to a greased 9 inch square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer, or until cheese is melted. Yield: 6 servings
Note: I always double this recipe and freeze one for another day.
1 c. uncooked long grain rice
1 clove garlic, minced
2 tbsp butter/margarine
3 c. water
2 Medium or Large carrots, shredded
2 tsp. beef bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried minced onion
1 lb. cooked ground beef
1/2 cup shredded cheddar cheese
Cooking Instructions
In a large saucepan, saute rice and garlic in butter until the rice is golden brown. Stir in water, carrots, bouillon, parsley, salt, basil, and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in cooked beef. Transfer to a greased 9 inch square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer, or until cheese is melted. Yield: 6 servings
Note: I always double this recipe and freeze one for another day.
