I made this dish twice in the same week–yup, it was that good. I made it once for dinner for the family. But I was so disappointed that there weren’t any leftovers that I made it again the next day so I could eat it throughout the week.
I love the flexibility of this dish. Use any meat that you have on hand–ground beef, shredded chicken, salad shrimp–or leave out the meat and make it vegetarian. I’ll definitely be adding some veggies in next time. I think some peas or diced carrots or bell peppers would be really yummy here.
The ingredients I’ve listed here reflect how I made this dish. The original recipe calls for four cups of rice, but I couldn’t tell if it meant four cups cooked or four cups uncooked rice. So I cooked up four cups of uncooked rice, and ended up using about half of it in the recipe. So, to save you the trouble, use about four cups cooked or two cups uncooked rice.
Galingale and lemon grass are authentic southeast Asian ingredients that might be hard to find. You can substitute regular old ginger root for the galingale and lemon zest for the lemon grass. Or you can head to your local ethnic grocer.
Substitute other meat for the beef, or leave it out altogether. Add in veggies if desired. <br> <br>I halved the amount of rice, but kept the remaining ingredients the same.
Source: More With Less by Doris Janzen Longacre
Course: Main (Beef)
- 2 c rice, cooked in 4 c water
- 6 Tbs grapeseed oil
- 1 large onion, chopped
- 1⁄2 tsp white pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp tumeric
- 2 tsp fresh glingale or ginger
- 1⁄2 tsp lemon grass powder
- 1 tsp salt
- 1 lb organic ground beef
- assorted veggies, peas, broccoli, carrots
- 4 eggs
- 1⁄2 tsp salt
- Directions on page 131 in More with Less.