Beef, Brown Rice & Feta Casserole
Yield
1 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
mushrooms
dried |
|
| 2 | cups |
brown rice
cooked |
|
| 1 ½ | cups |
beef
cooked chunks |
*
|
| 3 | ounces |
feta cheese
crumbled |
|
| 6 | each |
black olives
pitted |
*
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 1 | each |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
tomatoes, canned
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
mushrooms
dried |
|
| 473 | ml |
brown rice
cooked |
|
| 355 | ml |
beef
cooked chunks |
*
|
| 86.7 | ml/g |
feta cheese
crumbled |
|
| 6 | each |
black olives
pitted |
*
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 1 | each |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
tomatoes, canned
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Put the dried mushrooms in ½ cup hot water and let stand 20 minutes.
Sauté the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes.
Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid.
Cook another 5 minutes. Preheat oven to 400℉ (200℃).
Line the bottom of 1½ qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce.
Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan.
Bake 20 minutes.
