1 pound ground beef (grass-fed, organic when possible)
1 cup uncooked brown rice
14 ounces mushroom soup
10 ounces chicken broth
2 cups veggie mix, chopped small (I used garlic, onion, broccoli, carrots, and red and yellow bell peppers)
1 Tablespoon extra-virgin olive oil
Salt and pepper to taste
Cook brown rice according to directions. Set aside.
In the olive oil, sauté the two cups of chopped vegetables until cooked through, about 10 minutes. Set aside.
Cook the ground beef in a large pot until cooked through. (Feel free to add any spices you would normally use on beef.)
Pour the vegetables and all of the brown rice on top of the cooked meat. Add the mushroom soup and the chicken broth. Stir well. Salt and pepper to taste.
Let simmer for 10-20 minutes. Enjoy!
The longer the casserole sits, the more liquid it soaks up. The first night, it’ll be soupier than the following nights.
For more details and photos, click here.