BEEF AND RICE CASSEROLE RECIPES RECIPES
TOMATO BEEF AND RICE CASSEROLE RECIPE: HOW TO MAK…
Here's a delicious dish that is very easy to make— and fast, too. The best thing, though, is that you mix everything in one bowl!
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 40 minutes
Prep Time 10 minutes
Cook Time 01 hours 30 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.
Nutrition Facts : Calories 267 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 413mg sodium, CarbohydrateContent 34g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 18g protein.
BEEF KOFTA CURRY | BEEF RECIPES | JAMIE OLIVER RECIPES
Curries don't have to cook for ages, this aromatic beef curry is super quick and full of flavour.
Total Time 15 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer START COOKING Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden. Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on. Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes. Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.
Nutrition Facts : Calories 706 calories, FatContent 21.1 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 41.3 g protein, CarbohydrateContent 79.8 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 0.8 g salt, FiberContent 11.3 g fibre
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BEEF KOFTA CURRY | BEEF RECIPES | JAMIE OLIVER RECIPES
Curries don't have to cook for ages, this aromatic beef curry is super quick and full of flavour.
From jamieoliver.com
Total Time 15 minutes
Cuisine indian
Calories 706 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine indian
Calories 706 calories per serving
- Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer START COOKING Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden. Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on. Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes. Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.
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This gluten and dairy free casserole is hearty and comforting, packed with chunky meat and veg. Simple to prepare, serve up with seasonal greens
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Main course, Supper
Calories 352 calories per serving
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Main course, Supper
Calories 352 calories per serving
- Season to taste and remove the thyme sprigs and bay leaf. Serve with some green veg, if you like.
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