Greek Lemon Beef and Rice Lettuce Wraps (or Rice Bowl)
 
 
If you'd like to make these into lettuce wraps, romaine leaves from the heart of the romaine work well (you often see the heart sold packaged in groups of three). Butterleaf lettuce or endive is also delicious!
Ingredients
  • 2 cups of long grain white rice
  • 2 ½ cups of chicken broth or water
  • 1 teaspoon unrefined salt (leave out if broth already salted)
  • 4 tablespoons of butter
  • 1 pound of ground beef (grassfed preferred)
  • 3 cloves of garlic, peeled and finely minced or put through a garlic press
  • 2-4 lemons
  • Half a bunch of fresh Italian parsley, rinsed and dried
Instructions
  1. Rinse the rice in a fine sieve until the water runs clear. Place in a medium sized pot with the chicken broth or water and the salt. Bring to a boil, stir to make sure the rice isn’t sticking to the bottom of the pan, and turn down heat to low. Cover and cook for 20-25 minutes, or until the rice is tender. Take off of the heat, and add the butter to the pot. Let sit for five minutes, and then gently fluff up the rice and mix in the butter.
  2. Meanwhile, in a large saucepan, cook the beef and garlic together over medium-high until the beef is cooked through and no longer pink. If there is any extra fat, drain from the pan (I push all of the beef to one side of the pan, and then tip the pan allowing the grease to pool to the other side. It can then be easily removed with a spoon). Gently salt the beef.
  3. Cut the parsley greens from the stems, and finely chop. In a large bowl, combine the rice, beef, and parsley, as well as the juice from 1 or 2 of the lemons. Taste test. Usually, I add more lemon and salt. You want a good balance between the salt and the tangy lemon juice, so experiment with it to taste. We enjoy ours quite lemony, so I serve extra lemon wedges on the side. Yum! If using Enjoy
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/lemony-greek-beef-and-rice-lettuce-wraps-or-rice-bowl/