Saturday, May 30, 2015

Beef and Rice Bowl

Green onions add color, mild onion flavor to a variety of dishes. They also make a colorful garnish.

Green onions, also called scallions, are available year round in most markets. They have long and straight green leaves. Both the white base and the green leaves are edible.

Choose green onions that are fresh looking and clean white ends. Store green onions wrapped in a plastic bag and place in the crisper drawer of your refrigerator for up to 5 days.

1 medium green onion equals 2 tablespoons sliced green onions.

Before you chopped your green onions, rinse under cool water. 

Using a chefs knife or clean kitchen scissors, cut the root end and discard. Trim about a inch from green tops and discard. 

Here is a ground beef recipe that will please the taste buds.

Beef and Rice Bowl
Recipe by Christine Lamb (Christine's Pantry), 2015

1 pound ground beef
1 cup cooked rice
1 white onion, chopped
salt and pepper
1 tablespoon worcestershire sauce
1 tablespoon garlic, minced
3/4 cup beef broth
2 tablespoons tomato paste
1 green onion, chopped for garnish

Cook rice according to package directions.

In skillet over medium high heat, add ground beef, onions, salt and pepper. Crumble ground beef as it cooks. Add worcestershire sauce, garlic and tomato paste, stirring. Stir in beef broth. Cook until liquid has absorb. Serve with rice and garnish with green onions. Enjoy!

Note: I cooked my rice in chicken broth adds more flavor.


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