Rich in flavor, this buttered, lemony rice and beef, peppered with parsley, is an old family favorite. I love that it only takes me about 30 minutes to make, so it’s a great easy dinner. Serve with cucumbers and lettuce for lettuce wraps, or a Greek Salad. (like the one from my cookbook, Fresh!).
My mother in law showed me how to make this recipe, and we’ve been enjoying it since! It’s based on a filling for dolmas (Greek Stuffed Grape Leaves). Sometimes we just enjoy it as a type of rice bowl, but lately we’ve been topping romaine leaves with the mixture and loving it that way as well!
In this recipe, I like to use homemade chicken broth to cook the rice in, butter from pastured cows for the rice and grassfed beef. It makes it a nourishing meal following many of the principles from Dr. Price that can be made up quickly! You will notice that I use white rice in this recipe. Some who consider themselves paleo use white rice as a “safe starch”. Personally, I switched when I learned about the arsenic issues with rice in general, and the fact that white rice was lower in arsenic.
Much of the time, we’ve simply eye-balled the ratio of rice to beef to lemon to butter. But I finally got the ratios worked out for more consistent results. This is a little heavy on the rice, so you could cut down on the rice, as desired.
- 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
- 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.
- 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.
- 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
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