Delicious and easy gluten-free ground beef recipe with mushrooms and rice. Perfect for a quick and tasty meal any day of the week.
Savory Ground Beef and Mushroom Rice Dish
Tara loved the Beef and Mushroom Rice made a few weeks ago and requested it again, so it was filmed. The recipe is not only easy to make, but also has a lot of flavor and can be adjusted based on available ingredients. Both Tara and the creator really enjoy it, and leftovers are just as delicious.
The ingredients for this dish include uncooked long grain rice, white button mushrooms, ground beef, onion, bell pepper, beef broth, dried onion soup mix, dried minced onion, chives or green onions, garlic, salt, and pepper. The process involves cooking the rice and mushrooms, browning the beef with onion and bell pepper, then combining everything with beef broth and seasonings to create a satisfying meal.
Deliciously Savory and Gluten-Free: A Mouthwatering Beef and Mushroom Rice Recipe
Hey there welcome to the channel so Tara has requested beef and mushroom rice for dinner tonight so let’s make some I’m Jamie with savy saver I share gluten-free recipes tips tricks and resources to make your gluten-free lifestyle easier so please consider hitting subscribe and let’s get started I made this recipe a few weeks.
Ago and Tara has really enjoyed it so she’s asked for it again already so I told her I would make it again and film it this time for you guys the original recipe comes from Southern Discord .c I will link below to the full recipe and the original recipe because I’m making a few changes that works better for me I’ll explain those as I get to them you.
Shouldn’t have any issues finding the ingredients for the recipe other than a gluten-free onion soup mix sometimes I can’t always find stuff like that today I’m actually using this Walnut Creek version we actually use this a lot to make dip out of it just like your traditional you know liin on soup dip we really like that old school version so.
I’ll use this instead of that I looked for this online and I couldn’t find it so I will link to this below this is a gluten-free just five by McCormick and I’ll also link to a couple other options that look affordable uh down in the description so check that out in case you can’t find something near you this is a two pan recipe and if I remember.
Correctly I did two pans last time I made it so you get an extra pan to wash but it’s so simple let’s get started here are the two Skillets to this Skillet I have about a pound of ground beef it’s a pound and A4 I think you could use anywhere from a pound to a pound and a half I think it is 8020 so it’s going to start putting out the fat.
From there so that’s plenty a fat to cook the beef in once the beef has broken up some and it starts cooking I’ll add one small onion that I’ve chopped and the original recipe doesn’t call for this but I’m also going to add a half of a red bell pepper and that’s because I have it on hand and want to use it up if I had just a whole pepper I.
Probably would have done that once the beef is just about done I’m going to stir in a few cloves of finely chopped garlic and I’ll season it with salt and pepper along the way if our beef finishes before this side that’s totally okay cuz we’re going to combine everything at the end for this pan this is where I’m changing the recipe a.
Little bit I’ve got a couple tablespoons of butter in the pan and about a tablespoon or so of olive oil now I’m going to add my mushrooms this is 24 o of sliced mushrooms the last time I did the recipe I actually only used a pound and it still came out fine I’m going to cook the mushrooms down until they start Browning because I.
Don’t want all the extra liquid from the mushrooms so I’m going to cook it down before I add the rice and the remaining ingredients this is probably going to take a good 5 minutes or so I’ve got the stove on medium high I have this side on medium high to cook the beef so let’s get this stuff done and keep moving forward the beef looks like it’s cooking.
Pretty good so I’m going to add the peppers and the onions keep breaking everything up so the mushrooms are cooking pretty good but I’m still going to keep cooking them down some so while this continues to cook I’m going to season it just a little bit we’ll add the garlic just at the end probably when I turn the heat.
Off just because it’s going to be done early before the other stuff instead of using salt it’s about 1/4 teaspoon according to the recipe but guys salt and pepper is to taste instead of salt I’m going to use this Trader Joe’s mushrooming company Umami seasoning I’m just going to sprinkle a little bit in give it a.
Stir some black pepper as well I’m going to saute it a little bit longer until it Browns up just a little more and then we’ll look and see if it needs to actually be drained my beef is looking pretty good so I’m just going to drain some of that fat off I’m just going to take a paper towel and get it in there and soak up some of that.
Fat we don’t have to worry about all of it guys but we’ll get some of it all right so I’ve turned the heat off I’m going to add in my garlic stir it in it’s going to cook on the residual heat so my Heats off it’s just on the burner I’m just going to let it hang out until we need it so our mushrooms have cooked down really well.
And and there’s still some liquid in there I’m okay with that that’s concentrated flavor from the mushrooms so I’m not going to worry about that little bit of liquid some of it’s going to be greased from the oils that didn’t evaporate and some of it’s a little bit of water the recipe calls for a cup and a half of rice I’m only using a cup.
Because a cup and a half for just terany a lot of rice so I’m going to use a cup and I’m going to stir it around just to absorb some of that liquid and to coat the rice the recipe does not say to do this by the way but I’m doing it anyway next I’m going to add this french onion soup base that’s gluten-free and I don’t remember how.
Much I added last time so we’re going to add 2 tablespoons and I’m also going to add some dried minced onions just because I want to make sure there’s plenty of dried onion in there to give that whole base dried onion soup mixed texture give it a quick stir I’m going to cook the rice in beef.
Broth and you guys know I love my concentrate but because we already have that soup vase in there I don’t want to oversalt the dish so I’m actually using beef broth out of the carton and this is less sodium the recipe calls for 2 and 1/4 cup since I’ve got less rice I probably need a little less broth but I’m just going to try to go two cups to.
2 and 1/2 cups because I’m not great at cooking rice and I’d rather have too much water then not enough so in goes the broth it feels like I have about half a container left let’s give everything a good stir the rice has come up to a boil so I’m going to put a lid on it I’m going.
To reduce the heat down to low and you want to cook it anywhere from 15 to 20 minutes until the rice is cooked and tender if it gets a little dry before my rice is done I’ll add a little more broth so let’s jump head to the finished rice it’s been 20 minutes I checked it at 15 and the rice wasn’t quite done so I added a little more broth and then.
Cooked it for another five I just tested it again the rice is perfect so there’s a little bit of liquid in there still but that’s not going to hurt anything let’s add our ground beef mixture it’s cooled off but it’s going to warm right back up once it gets in here the final thing I’m going to do is.
And a couple tablespoons of chopped chives you could also use green onion or parsley or none of that whatever you want to do do one final check for salt and pepper to see if you need anything else and then it’s ready to serve so let’s move over and give it a try so let’s give this a try it is in a little bowl.
Because we’re having dinner in about an hour and a half so I’m just going to try a little bit of it you can see that that Rice has picked up all of that mushroom C color so it’s nice and dark so it’s not too salty so watch the salt content and all those ingredients if you make this because you can always.
Add more salt later so don’t add much salt in its normal form because you’re getting a lot of sodium from the other stuff just a little bit or none at all and see what works for you it’s beefy it’s mushroomy umam I don’t know if that’s a word I like the bell peppers that I did guys I will link down below to gluten-free.
Options for the French onion soup mix I will probably list my ingredients in the description but I will link below to the full recipe with the ingredients from that in case you want to actually follow the recipe guys beef and mushroom rice that’s all I got for today guys I want to thank you guys so much for watching and I hope to see you in the next video.
