Dirty rice (redoux)

1 servings

Ingredients

Quantity Ingredient
1 pounds 93% lean ground beef
2 larges Onions; coarsely chopped
1 Clove garlic; minced
5 Beef bouillon cubes
1 tablespoon Brown miso
6¼ cup Water; or
2 cans (10.5 oz) broth; beef or vegetable &
5 cups Water
1 dash Worcestershire; (r) sauce
1 cup Barley
1 cup Brown rice
1 tablespoon Brown miso; (heaping)
1 bunch Celery; w/ leaves, chopped
1 bunch Parsley; minced

Directions

Brown the beef in onions and garlic, adding a little water if it begins to stick. Even at 93% lean, there's usually enough fat to prevent sticking and to drain later.

Add either: The water and bouillon cubes and bring to a boil, or The water, 4 bouillon cubes and cans of broth and the Worcestershire(r) sauce and bring to a boil. Add the grains, stirring to coat. Reduce heat to a simmer and cover. Cook for 40-50 minutes, or as long as the instructions for the longest cooking grains state. With 10 minutes remaining in the cooking time, toss in the celery and parsley. Cover again and finish cooking. When cook time is done, stir in the miso, combining it well with the grain. Cover and let sit at least 15 minutes to absorb the remaining liquid.

Serve hot, adding a few diced hot peppers if you like.

Recipe by: Chrsitine Muehling <CF_Muehling@...> Posted to EAT-LF Digest by "Christine F. Muehling" <CF_Muehling@...> on Mar 2, 1999, converted by MM_Buster v2.0l.

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