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“This is from WSU Extension office. To sub brown rice, presoak 1 cup rice in the water listed for 12-24 hours (keep in refrigerator) and add water and rice in step 3.”
READY IN:
45mins
SERVES:
4
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

  • Part 1
  • 12 lb ground meat (add with Part 2) or 1 12 cups chopped cooked meat (add with Part 2)
  • 2 cups chopped vegetables, mix any of these (onion, celery, bell pepper, carrots)
  • 2 12 cups water
  • 1 cup dry white rice
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced or 14 teaspoon garlic powder
  • 14 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon finely minced fresh gingerroot or 14 teaspoon ground ginger
  • Part 2
  • 3 cups chopped raw vegetables, such as, cabbage, broccoli
  • 1 zucchini or 1 12 cups frozen vegetables or 1 12 cups canned vegetables, drained

Directions

  1. Use a large skillet or saucepan (at least 4 qts.) with a tight-fitting lid. Over medium heat, brown the ground meat, breaking apart with a spoon.
  2. Add the Part 1 vegetables and cook 5-10 minutes. Drain off any fat and discard. If using cooked meat instead of raw, cook the vegetables in a Tblsp. of oil.
  3. Add the water, rice, soy sauce, garlic, ginger, and crushed red pepper. Bring to a boil. Reduce heat to medium-low. Cover pan and cook 10 minutes.
  4. Add the vegetables in Part 2. If using cooked meat, add now. Continue to cook for 10-15 minutes, until rice is tender.

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