Cozy Autumn Rice Bake
By: Gluten Free Gidget
Published: Thursday, December 10, 2009 - 5:34pm

Ingredients




2 cups of long grain brown rice
2 pounds organic grass-fed ground beef
1 onion, peeled, roughly chopped
5 cloves garlic, chopped
1 green bell pepper, cored, sliced
2 cups Baby Bella mushrooms, sliced
Italian dried herbs, to taste- basil, oregano, A dash of nutmeg
A dash of cumin
14 z can fire roasted diced tomatoes
A good splash of balsamic vinegar
3/4 cup whole frozen cranberries, thawed
1/2 cup sliced kalamata black olives
2 tablespoons rinsed capers
1/2 cup chopped fresh parsley
salt and pepper, to taste
A splash of extra virgin olive oil
feta cheese

Preparation

1 Preheat oven to 350 degrees and spray a large lasagna pan with non-stick cooking spray. 2 Begin by cooking the 2 cups of brown rice according to package instructions. 3 Prep the vegetables and herbs. 4 In a large skillet, brown the ground beef. Drain the excess fat and set meat aside. 5 In another large skillet, saute the onions, garlic, pepper, and mushrooms until soft, about 5 minutes. 6 Add the dried herbs and spices to taste. 7 Add the tomatoes, vinegar, cranberries, olives, capers, fresh parsley, salt, and pepper. Combine and simmer until heated through. 8 Spoon the cooked brown rice into the prepared lasagna pan, drizzle with a little extra virgin olive oil, sprinkle with salt and pepper, and fluff with a fork. 9 Layer meat on top of rice. 10 Pour vegetable mixture on top of meat layer and sprinkle with feta cheese. 11 Cover with foil and bake about 1 hour until the center is hot. 12 If you are making your casserole ahead of time and refrigerating it, like me, add an extra 20-30 minutes to the cooking time.***

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