Baked Beef and Brown Rice Recipe

2 1 1
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Baked Beef and Brown Rice Recipe

Read Reviews
2 1 1
Publisher Photo
Ever since a neighbor shared this recipe a few years ago, it's been a family favorite. Wheat germ and brown rice give an added boost of nutrition.—Pam Goodlet, Washington Island, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours

Ingredients

  • 1 cup uncooked brown rice
  • 1 large onion, sliced
  • 4 medium carrots, grated
  • 1-1/2 pounds lean ground beef
  • 1 medium green pepper, diced
  • 2 teaspoons salt
  • 2 cups tomato juice
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/2 cup toasted wheat germ

Directions

In a greased 13-in. x 9-in. baking dish, layer rice, onion, carrots, beef and green pepper. Sprinkle with salt. Combine the tomato juice, Worcestershire sauce and basil; pour over the top. Sprinkle with cheese and wheat germ. cover and bake at 350° for 1-1/2 hours or until the rice is tender. Yield: 6 servings.
Wheat germ is very perishable. So be sure to only store it tightly covered in the refrigerator for up to 3 months.
Originally published as Baked Beef and Brown Rice in Taste of Home Ground Beef Cookbook 1999, p310

Nutritional Facts

1 each: 468 calories, 19g fat (10g saturated fat), 99mg cholesterol, 1372mg sodium, 41g carbohydrate (8g sugars, 4g fiber), 34g protein.

  • 1 cup uncooked brown rice
  • 1 large onion, sliced
  • 4 medium carrots, grated
  • 1-1/2 pounds lean ground beef
  • 1 medium green pepper, diced
  • 2 teaspoons salt
  • 2 cups tomato juice
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/2 cup toasted wheat germ
  1. In a greased 13-in. x 9-in. baking dish, layer rice, onion, carrots, beef and green pepper. Sprinkle with salt. Combine the tomato juice, Worcestershire sauce and basil; pour over the top. Sprinkle with cheese and wheat germ. cover and bake at 350° for 1-1/2 hours or until the rice is tender. Yield: 6 servings.
Wheat germ is very perishable. So be sure to only store it tightly covered in the refrigerator for up to 3 months.
Originally published as Baked Beef and Brown Rice in Taste of Home Ground Beef Cookbook 1999, p310

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alicia_brooks User ID: 7617863 74672
Reviewed Apr. 1, 2014

"The rice takes forever to cook. If you try I would suggest cooking the brown rice first and cutting some time off the baking time."

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