Saturday, April 25, 2009

Rice Casserole

This is another one of our go-to recipes. It's cheap and easy, and all the ingredients are always stocked at our house. I think it has a lot of potential for playing around with, but my husband loves it best this classic way. This recipe comes from my mother-in-law.

Rice Casserole

Canola oil
1 1/2 cups long grain white rice
3 cups water
1/4 lb ground beef
3-5 eggs (depending on how much you like eggs-I love them)
Soy Sauce

Heat empty pot for rice over medium heat. Pour in just enough oil to cover bottom. Pour in rice, stirring constantly until the rice is golden-brown, being careful not to burn. Add water, turn up heat, and bring to a boil. (You may add butter and salt according to the rice package directions-I think it tastes richer with these additions). Cover and reduce heat to simmer. Cook for 10-15 minutes or until water is absorbed.

While rice is cooking, cook ground beef in a separate pan, breaking up into small bits. Put cooked ground beef into a serving container and cover to keep warm. In the same pan, cook up eggs, scrambled style, adding salt and pepper to taste. Make sure not to over cook the eggs. Put the cooked eggs in the container with the ground beef. Mix in cooked rice.

Serve individual portions and season to taste with Soy Sauce. Enjoy!

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