Beef, Brown Rice & Feta Casserole
Submitted by wildchild
Mediterranean-style casserole layering brown rice, seasoned beef, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce, topped with Parmesan and baked until bubbling.
YIELD
1 servingsPREP
25 minCOOK
20 minREADY
45 minThis casserole has serious Mediterranean energy, and it’s a brilliant way to turn leftover cooked beef into something that feels brand new.
Layers of nutty brown rice and tender beef chunks get scattered with salty crumbled feta, black olives, and rehydrated dried mushrooms.
A slow-cooked tomato and garlic sauce ties every layer together, and a dusting of Parmesan on top crisps up golden in the oven.
With a near-perfect rating, this one clearly knows what it’s doing.
Chef Tips
- Don’t toss the mushroom soaking liquid. It’s concentrated umami gold and goes straight into the sauce.
- Use any leftover roast beef, pot roast, or even steak for the cooked beef. It’s a great fridge-cleaner.
- Let the tomato sauce simmer uncovered so it thickens and concentrates before layering.
- A salad of arugula dressed with lemon and olive oil makes the ideal side to cut through the richness.
Ingredients
Directions
Put the dried mushrooms in ½ cup hot water and let stand 20 minutes.
Sauté the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes.
Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid.
Cook another 5 minutes. Preheat oven to 400℉ (200℃).
Line the bottom of 1½ qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce.
Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan.
Bake 20 minutes.
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