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Beef and Wild Rice Medley

 Beef and Wild Rice Medley
A packaged rice mix speeds up preparation of this meal-in-one entree. Cayenne pepper gives the beef a little kick, and an assortment of veggies add color and crunch.—Janelle Christensen of Big Lake, Minnesota
4 ServingsPrep: 5 min. Cook: 40 min.


  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 1 pound beef top sirloin steak, cut into 3/4-inch cubes
  • 1 tablespoon canola oil
  • 1/4 cup sliced celery
  • 1/4 cup julienned green pepper
  • 2-1/4 cups water
  • 1 package (6 ounces) long grain and wild rice mix
  • 1 small tomato, chopped
  • 2 tablespoons chopped green onion


  • In a small bowl, combine the garlic powder, thyme and cayenne.
  • Sprinkle over beef.
  • In a large saucepan coated with cooking spray, cook beef in oil until
  • no longer pink; drain. Stir in celery and green pepper; cook 2
  • minutes longer or until vegetables are crisp-tender. Stir in the
  • water and rice mix with contents of seasoning packet.
  • Bring to a boil. Reduce heat; cover and simmer for 23-28 minutes or
  • until rice is tender. Stir in tomato; heat through. Sprinkle with
  • onion. Yield: 4 servings.
Nutritional Facts: 1 cup equals 327 calories,

2 of 2

Beef and Wild Rice Medley (continued)

Nutritional Facts: 10 g fat (2 g saturated fat), 63 mg cholesterol, 626 mg sodium, 33 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.