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I grew up eating steamed jasmine rice every single day for dinner, and it was lovingly made by my grandmother in an ancient electric rice cooker. The scent of jasmine rice still makes me think of Chinese food and home cooking, and it’s hands-down my favorite kind of rice — and a recipe I know by heart.
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Christine Gallary
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Recently, a photo of rice left me confused. The rice itself looked tasty enough—fluffy, well formed—but its oddly fleshy hue gave me the creeps. According to the scientists who’d developed it, each pink-tinged grain was seeded with muscle and fat cells from a cow, imparting a nutty, umami flavor.
In one sense, this “beef rice” was just another example of lab-grown meat, touted as a way to eat animals without the ethical and environmental impacts. Though not yet commercially available, the rice was developed by researchers in Korea as a nutrition-dense food that can be produced sustainably, at least more so than beef itself. Although it has a more brittle texture than normal rice, it can be cooked and served in the same way. Yet in another sense, this rice was entirely different. Lab-grown meat aims to replicate conventional meat in every dimension, including taste, nutrition, and appearance. Beef rice doesn’t even try.
Maybe that’s a good thing. Lab-grown meat, also widely known as cultivated meat, has long been heralded as the future of food. But so far, the goal of perfectly replicating meat as we know it—toothy, sinewy, and sometimes bloody—has proved impractical and expensive. Once-abundant funding has dried up, and this week, Florida moved toward becoming the first state to ban sales of cultivated meat. It seems unlikely that whole cuts of cultivated meat will be showing up on people’s plates anytime soon—but maybe something like beef rice could. The most promising future of lab-grown meat may not look like meat at all, at least as we’ve always known it.
The promise of cultivated meat is that you can have your steak and eat it too. Unlike the meatless offerings at your grocery store, cultivated meat is meat—just created without killing any animals. But the science just isn’t there yet. Companies have more or less figured out the first step, taking a sample of cells from a live animal or egg and propagating them in a tank filled with a nutrient-rich broth. Though not cheaply: By one estimate, creating a slurry of cultivated cells costs $17 a pound or more to produce.
The next step has proved prohibitively challenging: coaxing that sludge of cells to mature into different types—fat, muscle, connective tissue—and arranging them in a structure resembling a solid cut of meat. Usually, the cells need a three-dimensional platform to guide their growth, known as a scaffold. “It’s something that is very easy to get wrong and hard to get right,” Claire Bomkamp, a senior scientist at the Good Food Institute, a nonprofit supporting meat alternatives, told me. So far, a few companies have served up proofs of concept: In June, the United States approved the sale of cultivated chicken from Upside Foods and Good Meat. However it is virtually impossible to come by now.
The basic science of lab-grown meat can be used for more than just succulent chicken breasts and medium-rare steaks. Cells grown in a tank function essentially like ground meat, imparting a meaty flavor and mouthfeel to whatever they are added to, behaving more like an ingredient or a seasoning than a food product. Hybrid meat products, made by mixing a small amount of cultivated-meat cells with other ingredients, are promising because they would be more cost-effective than entire lab-grown steaks or chicken breasts but meatier than purely plant-based meat.
Already, the start-up SciFi Foods is producing what has been described as a “fatty meat paste” that is intended to be mixed with plant-based ingredients to make burgers. Only small amounts are needed to make the burgers beefy; each costs less than $10 to make, according to the company—still considerably more than a normal beef patty, but the prices should come down over time. Maybe it sounds weird, but that’s not so different from imitation crab—which doesn’t contain much or any crab at all. A similar premise underlies the plant-based bacon laced with cultivated pork fat that I tried last year. Was it meat? I’m not sure. Did it taste like it? Absolutely.
Meat can be so much more than what we’ve always known. “We don’t have to make meat the same way that it’s always come out of an animal,” Bomkamp said. “We can be a little bit more expansive in what our definition of meat is.” Beef rice, which essentially uses rice as a miniature scaffold to grow cow cells, falls into this category. It isn’t particularly meaty—only 0.5 percent of each grain is cow—but the scientists who developed it say the proportion could change in future iterations. It’s framed as a way to feed people in “underdeveloped countries, during war, and in space.”
Eventually, cultivated meat could impart a whiff of meatiness to blander foods, creating new, meat-ish products in the process that are more sustainable than regular meat and more nutritious than plants. Beef rice is one option; meat grown on mushroom roots is in development. Even stranger foods are possible. Bomkamp envisions using the technology to make thin sheets of seafood—combining elements of salmon, tuna, and shrimp—to wrap around a rainbow roll of sushi. In this scenario, cultivated meat probably won’t save the planet from climate change and animal suffering. “It wouldn’t serve its original function of being a direct replacement for commercial meat,” Daniel Rosenfeld, who studies perceptions of cultivated meat at UCLA, told me. But at the very least, it could provide another dinner option.
Of course, it’s in the interest of the cultivated-meat industry to suggest that cultivated meat isn’t just outright doomed. No doubt some vegetarians would cringe at the thought, as would some dedicated carnivores. But considering how much meat Americans eat, it’s not hard to imagine a future in which cultivated cells satisfy people searching for a new kind of meat product. Imagine the salad you could make with chicken cells grown inside arugula, or bread baked with bacon-infused wheat. But should those prove too difficult to produce, I’d happily take a bowl of beef rice, in all its flesh-tinged glory.
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Yasmin Tayag
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This One Pot Sausage and Rice Recipe is so darn easy to make and flavourful! It’s like a flavor explosion in every bite! Plus, the ingredients? Nothing fancy, just everyday staples you probably already have in your kitchen. And it only takes one pot and 30 minutes!
This One Pot Sausage and Rice Recipe is so darn easy to make. Plus, the ingredients? Nothing fancy, just everyday staples you probably already have in your kitchen. No need for a last-minute grocery store dash – hallelujah!
With this recipe, dinner is on the table in just 30 minutes. That’s less time than it takes to watch an episode of your favorite TV show – talk about a win-win situation!
This recipe isn’t just easy and quick – it’s also downright delicious. Imagine tender, juicy sausages mingling with perfectly cooked fluffy rice, all infused with the mouthwatering flavors of garlic, onions, and bell peppers. It’s like a flavor explosion in every bite!
Did I mention that this dish is made in ONE-POT? YAY. Anytime I can make an entire meal using just one pot/skillet, I’m definitely a happy camper. Serve this One Pot Sausage and Rice hot, straight from the pot! It’s a complete meal in itself, but if you’re feeling extra hungry, you can pair it with a side salad or some bread or biscuits for a satisfying dinner.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Heat oil in a medium skillet over medium heat. Add onion and bell peppers; cook for 3-5 minutes until fragrant. Add garlic and cook for 1 minute. Add sausage and seasonings and cook until browned on both sides, about 5 minutes.
Add rice and cook for 2 minutes, stirring constantly.
Add vegetable broth and mix well. Taste and adjust salt and pepper if necessary. Cook uncovered over medium-high heat until most of the liquid evaporates. When the liquid has evaporated, cover it, reduce heat to low, and cook for 15-20 minutes or until the rice is tender.
Garnish with cilantro, if desired. Serve hot.
Serve this One Pot Sausage and Rice hot, straight from the pot! It’s a complete meal in itself, but if you’re feeling extra hungry, you can pair it with a side salad or some crusty bread for a satisfying dinner.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, transfer cooled leftovers to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Absolutely! Keep in mind that brown rice typically requires a longer cooking time and may require additional liquid, so adjust accordingly.
Certainly! Swap out the sausage for your favorite plant-based sausage, or add extra veggies like mushrooms, eggplant, or chickpeas for protein.
While this recipe is specifically tailored for rice, you can certainly experiment with other grains. Just be sure to adjust the cooking time and liquid ratios accordingly.
This One Pot Sausage and Rice Recipe is so darn easy to make and flavourful! It’s like a flavor explosion in every bite! Plus, the ingredients? Nothing fancy, just everyday staples you probably already have in your kitchen. And it only takes one pot and 30 minutes!
Heat oil in a medium skillet over medium heat. Add onion and bell peppers; cook for 3-5 minutes until fragrant. Add garlic and cook for 1 minute.
Add sausage and seasonings (sazón envelope or spices); cook until browned on both sides, about 5 minutes. Add rice and cook for 2 minutes or until lightly toasted and opaque, stirring constantly.
Add broth and mix well. Taste and add salt and pepper if necessary. Cook uncovered, over medium heat, until most of the liquid has evaporated.
When the liquid has evaporated cover with a lid, reduce heat to low and cook for 15-20 minutes, or until rice is tender.
Garnish with chopped cilantro, if desired. Serve hot.
Calories: 349kcalCarbohydrates: 47gProtein: 14gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 1267mgPotassium: 342mgFiber: 3gSugar: 6gVitamin A: 2209IUVitamin C: 98mgCalcium: 38mgIron: 7mg
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Picky eaters are going to love this Cheesy Ground Beef and Rice Casserole. Mom called it busy day casserole because it’s a quick and easy dinner.
Alright, this Cheesy Ground Beef and Rice Casserole recipe is definitely not my norm, but it is who I am and it happens to be a recipe that I get a crazy amount of emails about. I get loads of emails about our fabulous buttermilk pancakes too…have you tried those?! Total comfort food just like this casserole.
A long time ago (and seriously, check out the picture and you’ll laugh your heart out at how little I knew about food photography), I posted a recipe called Busy Day Casserole and it has been one of my top recipes for years now. It never disappears from the most viewed recipes. In fact, a lot of our hamburger recipe ideas are our top recipes. You can find them all here.
People love this cheesy ground beef and rice casserole, and while it’s totally simple I know why. This quick and easy dinner idea with ground beef and melted cheese is in fact the cure for all picky eaters. It’s very dependent on you for the seasoning so for picky eaters it’s perfect, but if you want more flavor season it well or add in more vegetables. If you wanted to try something similar, but with chicken, try this cheesy ranch chicken casserole!
read more: Looking for easy casserole recipes? Try our Pork Chop Casserole with Rice next!
The ingredients you’ll need for this ground beef and rice recipe will vary depending on whether you want to make this casserole completely from scratch, semi-homemade, or if you’d rather throw together something really quickly (i.e. use a few shortcuts).
If you have the time and energy, I highly recommend making this casserole recipe with ground beef from scratch. Don’t let the longer ingredients list fool you, I bet you already have most of them on hand already!
To make this cheesy beef and rice casserole completely from scratch, you’ll need some butter, onion, garlic, flour, cream, chicken broth, veggies, cheese, white rice, ground beef, and water. Oh, and salt and pepper, of course!
If you’re looking for a simpler hamburger recipe idea, the quicker version of this casserole (which is noted in the recipe card below) uses canned condensed soup, veggies, ground beef, cheese, and rice. Pick whichever version of this beef and rice casserole you have time to make — I know you won’t always have time for the from-scratch version!
When you read through the from-scratch recipe for this ground beef casserole, you’ll notice that I use my own mixture for the liquid instead of cream of mushroom soup. You can do either, we just don’t cook with cream of anything soup at our house anymore, but it is what I grew up with, so I wanted you to have all of the versions.
Long grain, white rice is the best rice to use in casseroles as it doesn’t become sticky or mushy when baked. You cannot use quick rice (Minute Rice) in this ground beef casserole unless you adjust the liquid according to package directions and cook the carrots completely before mixing it all together.
Yes, but I honestly have never tried it. Brown rice soaks up a lot more liquid and will need longer to cook. I’d add an additional 1/2 cup of water and probably another 1/2 hour of cooking time.
This Cheesy Ground Beef and Rice Casserole is a great casserole to add any veggies you’d like, but we recommend broccoli, peas, corn or even green beans.
This Cheesy Ground Beef and Rice Casserole does not need to be covered with foil to bake. I know it seems like it will, especially as you see that rice start to cook, but it’s just fine as is. In fact I really like the top and sides to get a very slight crispness as it adds so much flavor and texture to this hamburger rice casserole. You can tent with foil if you can’t resist.
If your casserole finishes cooking and you find yourself asking why didn’t my rice cook in my beef rice casserole, well I’m guessing you used the wrong rice, or your oven didn’t hold a constant heat. There’s plenty of moisture and time, so there’s no reason this casserole wouldn’t bake up perfectly.
The beauty of this easy ground beef recipe is that it’s a full meal all by itself. You get carbs from the rice, protein from the beef, and fiber and extra nutrients from the veggies.
But if you’re trying to bulk up this meal or have a little extra time on your hands, you may want to consider pairing your serving of beef and rice casserole with a simple salad or sauteed veggies. Really though, you don’t need a side for this recipe!
The cheese is also a little different only because again, we don’t really buy medium cheddar cheese, we usually get Colby Jack and since they are so similar I don’t mind using it, either one will work though. This Cheesy Ground Beef and Rice Casserole is something that even as a food blogger, I totally love to eat and the kids do too. It’s one of the best recipes for picky eaters. It’s something really simple on their little palates and it has cheese which is always a good thing.
This recipe doubles perfectly to a 9×13 baking dish if you need to feed a larger crowd.
We also have recipes on the blog for making this casserole lower carb with cauliflower rice or in the Instant Pot if you need dinner in a hurry. We have also created a Mexican inspired version too!
Casseroles are pure comfort food and this recipe is no different. It is loved by everyone!
We provide instructions for making this recipe a variety of ways depending on how much time you have and how “from scratch” you want it to be.
Leftovers of this recipe will keep in the refrigerator in an airtight container for 3-4 days.
This casserole stores wonderfully in the freezer and it will keep for up to 3 months. Let the casserole cool completely and place in a freezer safe container.
If the casserole is frozen, allow it to thaw in the fridge overnight (or at least all day) before reheating it in the oven. Place it in a baking dish and reheat at 325 degrees for 15-20 minutes or until hot and bubbly through the middle.
So, to my sweet momma who had to put up with my picky little self, thanks for this delicious Cheesy Ground Beef and Rice Casserole recipe that is feeding people everywhere. I say you’re famous for it now. You didn’t know you’d end up famous did you?
You can find all of our beef recipes here.
Picky eaters are going to love this quick and easy dinner. Mom called it busy day casserole but our readers call is cheesy ground beef and rice casserole.
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Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.
Stir together the soup, rice, water, carrots, and beef.
1 Can Cream of Mushroom Soup, 1 Cup Long Grain White Rice, 2 Cups Water, 1 Cup Carrots, 1/2-1 lb Ground Beef
Place in the baking dish and bake for 90 minutes.
Top with cheese slices and bake a few more minutes or until melted.
Cheddar or Colby Jack Cheese
Heat the oven to 350 degrees and grease an 8×9″ baking dish.
Whisk together the water, mushroom gravy, and milk.
2 Cups Water, Pacific Foods Mushroom Gravy, 1/2 Cup Milk
Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.
1 Cup Long Grain White Rice, 1/2 to 1 lb Ground Beef, 1 Cup Carrots
Dump into an 8×9″ baking dish and bake, uncovered for 90 minutes.
Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.
Colby Jack or Medium Cheddar Cheese
In a medium pan over medium heat, add the butter and melt.
3 Tablespoons Unsalted Butter
Whisk in the onion, garlic and mushrooms.
1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushroom
Add the flour, whisking continually and cook for 30-60 seconds.
3 Tablespoons Flour
Add the cream and broth and cook until thick.
1/2 Cup Cream, 1/2 Cup Chicken Broth
Season and remove from heat.
1/4 teaspoon Freshly Ground Black Pepper, Salt
Heat the oven to 350 and spray an 8×9″ baking dish with nonstick spray.
Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.
2 Cups Water, 1/2-1 lb Ground Beef, 1 Cup Long Grain White Rice, 1 Cup Carrots
Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.
Cheddar or Colby Jack Cheese
Calories: 208kcal
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Sweet Basil
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Fried rice is a family favorite and a meal I make often.
This recipe is so easy to make! A handful of veggies and eggs are fried with rice, ginger, and garlic. Done in 15 minutes!
Make this simple dish with just a few ingredients, likely already on hand!
I can’t count the number of times I’ve made fried rice, it’s my daughter’s favorite meal by far!
Rice – The recipe below uses cold long grain white rice, but I make fried rice with almost any kind of leftover rice (or other grains). Leftover rice is drier and makes for the best texture.
Vegetables – Frozen peas and carrots keep it quick but fresh vegetables can be used in place. Finely chop them and cook in a bit of oil before adding the garlic and ginger. Try broccoli, cauliflower, corn kernels, sliced mushrooms, diced bell peppers, or bean sprouts.
Eggs – Gently scramble a couple of eggs and stir them into the fried rice.
Seasonings – I love the flavor sesame oil adds, while soy sauce adds umami and salt.
Add-Ins – Customize your recipe by adding shrimp, chicken, beef, pork, bacon, ham, or tofu. Toasted chopped peanuts, water chestnuts, edamame, and sundried tomatoes add more flavor and texture to Chinese fried rice!
Keep leftover fried rice in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Add leftover rice to stir-fried veggies, roll up into crispy egg rolls, or repurpose fried rice into a soup or stew.
Did your family love this Fried Rice recipe? Be sure to leave a rating and a comment below!
Homemade Fried Rice is easy to make at home – add leftover veggies and proteins to make the perfect meal!
Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add the eggs to the skillet along with a pinch of salt and pepper. Cook over medium heat, breaking up the eggs, just until set. Transfer to a bowl and set aside.
In the same skillet, add the remaining oil, garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.
Add the carrots & peas, and cook until heated and softened.
Add the rice (and protein if using) and continue to cook until the rice is slightly crisped and brown, about 7 minutes. Donât stir too often, you do want to get a little bit of brown on the rice.
Stir in the cooked egg, soy sauce & sesame oil.
Garnish with the greens of the green onion and sesame seeds if desired.
Calories: 237 | Carbohydrates: 31g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 553mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1945IU | Vitamin C: 10.6mg | Calcium: 35mg | Iron: 1.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out.
A fun twist on a traditional stuffed peppers, this soup has sausage and ground beef simmered in a zesty broth with peppers and tomatoes. Add in rice and serve it hot!
This recipe turns our favorite stuffed peppers recipe into a cozy bowl of soup.
Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep!
The rice is cooked separately, meaning this soup reheats and freezes beautifully. If you’re planning for leftovers, add hot rice to each bowl and top with the soup. If you’re planning to serve the whole batch, stir the rice into the pot!
Fridge: This recipe can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
Freezer: Stuffed pepper soup can be made in batches and frozen, it reheats well. Thaw in the fridge overnight and reheat. Tip: Freeze in individual servings and enjoy a quick lunch for one!
This stuffed pepper soup recipe is a favorite all year long – here are some more delicious soup recipes you much try!
Serve this stuffed pepper soup with homemade biscuits or 30-minute dinner rolls for dipping and a side salad.
Stuffed pepper soup has sausage and ground beef, lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!
In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
Stir in the broth, Italian seasoning, bell peppers, crushed and diced tomatoes, Worcestershire sauce, and pepper.
Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.
Stir the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.
Calories: 248 | Carbohydrates: 17g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 591mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 44mg | Calcium: 52mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Soup Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Pineapple Pork Teriyaki Stir-Fry is so much better than take-out. Tender stir-fried pork with pineapple and plenty of veggies in a homemade, spicy ginger and garlic teriyaki sauce. I like having a jar of homemade teriyaki sauce on hand as it really makes this quick and easy dinner perfect for any night of the week! Yields 6 servings.
Stir-fries are a great way to get a good amount of protein and veggies in. This pineapple pork teriyaki yields over 30 grams of protein per serving and is loaded with my favorite veggies. You can prep the pork and veggies, and make the teriyaki stir-fry sauce in advance so whipping this up is a breeze. Because there’s just something about the ease of a stir-fry meal on those nights that you just don’t feel like cooking.
If it was up to me, I would make stir-fry a few times a week.
for the marinade:
for the stir-fry:
In a bowl, measure and add 1teaspoon garlic powder, 1 teaspoon baking soda and 1/2 teaspoon kosher salt.
Pour in 2 tablespoons low-sodium soy.
Stir well to combine. It should foam up a bit
Toss in 2 pounds of pork tenderloin that has been cut into 1-inch pieces.
Toss well to coat and set off to the side to prep veggies and preheat your wok.
Preheat your wok on high to medium-high and add in 3 tablespoon of avocado oil.
For a spicier pineapple pork stir-fry, add in 1 tablespoon of sabal oelek or sriracha to the teriyaki sauce.
Add in the pork (work in batches if your pan is smaller) in an even layer.
Let cook 2 to 3 minutes before flipping and continuing to brown until fully cooked. Once cooked, transfer to a clean plate.
Next, add the 1 chopped red bell pepper, 6 ounces sliced carrots and 8 ounces each snow peas and diced fresh pineapple.
Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.
Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces (reserving the sliced dark green parts for serving). Stir-fry for 1 to 2 minutes.
Add the pork back into the wok.
And pour in the teriyaki sauce.
Continue to stir and allow the sauce to bubble and thicken.
That’s it!
Serve the Pineapple Pork Teriyaki stir-fry over your favorite white, brown or cauliflower rice, and then drizzle it all with extra sauce. Sprinkle with the reserved green onions.
Click Here For More Stir-Fry Recipes!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Pineapple Pork Teriyaki Stir-Fry is so much better than take-out. Tender stir-fried pork with pineapple and plenty of veggies in a homemade, spicy ginger and garlic teriyaki sauce. I like having a jar of homemade teriyaki sauce on hand as it really makes this quick and easy dinner perfect for any night of the week!
In a bowl, measure and add garlic powder, baking soda and kosher salt. Pour in the low-sodium soy sauce and stir to combine. It should bubble and foam a bit.
Toss in the pork tenderloin (that has been cut into 1-inch pieces) and toss we’ll to coat.
Heat 3 tablespoons oil in a large wok or chefs pan over medium-high heat.
For a spicier sauce, add sambal oelek or Sriracha to teriyaki sauce.
Once the pan and oil are hot, add in the marinated pork (work in batches if your pan is smaller) in an even layer. Leave it alone and allow it to cook 2 to 3 minutes before flipping and continuing to brown until no longer pink and fully cooked.Then transfer the pork to a clean plate.
Next, add the peppers, carrots, snow peas and pineapple to the wok. Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.
Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces. Stir-fry for 1 to 2 minutes.
Add the browned pork back into the wok and pour in the teriyaki sauce. Continue to stir and allow the sauce to bubble until thickened.
Serve over rice and sprinkle with the reserved green onions.
Serving: 1serving, Calories: 304kcal, Carbohydrates: 13g, Protein: 34g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 677mg, Potassium: 890mg, Fiber: 3g, Sugar: 8g, Vitamin A: 5838IU, Vitamin C: 69mg, Calcium: 47mg, Iron: 3mg
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Laurie McNamara
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Lima Beans, also known as Butter Beans, are delicious. This easy dish is comfort food at its best and a fantastic way to enjoy a hearty meal.
If you love this hearty dish, you will also love this delicious Pork Roast and White Beans. It’s one of our most popular crock pot dishes. Of course both require cornbread!
We love easy recipes with lots of taste and won’t keep you in the kitchen for hours. This is one of those recipes, and it’s budget-friendly too. This Butter Bean recipe is perfect on a cold day and it reheats well too. This recipe can be made in the crock pot too!
Yes, they are the same bean, but they are sometimes picked at different stages of maturity. They also go by different names depending on the region. In the South, they are known more as Butter Beans. (source)
You could always use bacon as the meat source and add other seasonings your family likes. You can just eat these as soup beans and not serve them over rice, that is your decision.
This dish is very easy to make, the longest part of the process is soaking the beans, which we do overnight.
Step 1
Rinse and sort beans and soak them overnight in a large pot of water. Next morning, drain the water and rinse the beans.
Step 2
Add six cups of fresh water, the chopped onion, garlic, pepper, and ham or ham hock. Simmer beans with lid tilted on pot for about 3 hours until tender, then add salt. (I always salt dried beans after they are done. They take longer to cook if you salt them during the cooking process.) If using a ham hock, remove it from pot and take the ham from the bone and add back to the beans. Serve over rice.
Step 3 – Crock Pot
These beans can be cooked in the crock pot as well. Cook on high for 4 hours or low for about seven hours until tender.
When making rice, 1 cup of uncooked rice, will make 2 cups cooked. So remember that when making rice for this dish. If you want 2 cups of cooked rice for this dish, then you will only need to make 1 cup of rice.
You rinse them in cold water.
Some people like their beans really cooked and others like them with less mush. It’s really up to you to find what you like best.
We store these in a big pot in the fridge and reheat on the stove. If we made them in the crock pot, we just put them back on low until they are warm.
This makes around 8 servings and you can always stretch this meal with the rice.
Lima Beans also known as Butter Beans are so easy to make and wonderful comfort food. This hearty dish can be made in the crock pot too. We love it over rice!
Rinse and sort beans, soak overnight in a large pot of water. Next morning, drain the water and rinse beans. Add six cups of fresh water, the chopped onion, garlic, pepper, and ham or ham hock.
Simmer beans with lid tilted on pot for about 3 hours until tender, then add salt. (I always salt dried beans after they are done. They take longer to cook if you salt them during the cooking process.)
If using a ham hock, remove it from pot and take the ham from the bone and add back to the beans. Serve over rice. These beans can be cooked in the crock pot as well. Cook on high for 4 hours or low about seven hours until tender.
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Anne Walkup
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James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
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James Park
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Beef barley soup is a hearty and comforting soup full of tender beef, pearl barley, wild rice, mushrooms and savory umami flavor.
I didn’t even know that beef barley soup was a thing. I guess whenever I heard someone mention a barley soup I just went into a mindless state because barley didn’t sound delicious. But it’s the best soup I’ve had in years and that says a lot considering how much my family loves soup. Have you tried “The Soup“? Or maybe our roasted tomato basil soup? We love soups!
If you search for beef and barley soup recipes, you’ll find a lot of the same style of soup — carrots, celery, beef, barley, etc. We have changed things up for this. This is a little different, and more scrumptious imho, than anything you’ll find out there.
My friend and I decided that there are a few small things that are musts in a beef barley soup…
At first glance, this list may look long, but don’t worry! Most ingredients are pantry ingredients and everything combined creates a depth of flavor that is heavenly. Here is what you will need…
This is just meant to be an overview of the ingredients needed for this recipe. The measurements of each ingredient can be found in the recipe card at the end of the post.
This is just a brief overview of the instructions for making this soup. All the details can be found in the recipe card down below.
Obviously, the best is a chuck roast. It has great marbling which makes it ideal for tenderness. Chuck roasts are usually affordable and easy to find.
Yes! I would still brown it first on the stove top then place it in a slow cooker on low for 8 hours. It won’t have the same flavor as a roasted beef though.
No, the barley can go in uncooked. Barley takes a long time to cook but since we are cooking in this in the over for several hours, it will cook just fine.
You really have complete control of the thickness of this soup. The amount of broth or water you add will determine the thickness. However, if you get to a point where the soup has gotten too thin, combine 3 tablespoons of cornstarch with 1 tablespoon of water and slowly whisk it into the soup until it reaches your desired thickness.
Slow Cooker – follow all the instructions as written. When you get to step 5, add the rice to the slow cooker and then follow the rest of the instructions adding everything to the slow cooker. Then cook on low for 4-6 hours. Add the spinach about 5 minutes before serving and top with parmesan cheese if desired.
Instant Pot – set the IP to sauté and brown the roast on all sides for 3-4 minutes with oil. Then pressure cook on high for 60-80 minutes based on roast 3-5 lbs. When the roast is done, shred it and add the rest of the ingredients. Turn the IP back to sauté and sauté the onions and then mushrooms. Then add the remaining ingredients and and set the IP to high pressure for 15-18 min. Allow a natural release. Remove the lid and add the spinach if desired and add the lid for a few minutes. Then top with the cheese.
If you make ahead and freeze it, add the barley and rice on the day you’re eating it or they will absorb all of the liquids.
Whip up a big pot of this hearty beef barley soup and make a side of buttermilk biscuits, and you’ll be the happiest person on earth! It’s so nourishing, savory and comforting! It’s guaranteed to be a new favorite in your house!
Prevent your screen from going dark
Set the roast out for 20 minutes before you begin. Preheat the oven to 325 degrees. Season all sides of the beef with salt and pepper.
4 lbs Chuck Roast, Salt and Pepper
In a large pot, heated over medium high heat, add the oil. Once shimmering, add the beef. Brown each side of the roast for a few minutes or until golden. Remove to a plate and add any accumulated juices.
3 Tablespoons Olive Oil
Turn the heat down to medium and add another drizzle of oil. Add the onions and a pinch of salt and pepper and cook for 3-5 minutes.
1 Red Onion, Salt and Pepper
Halfway through cooking, add the mushrooms, stirring occasionally until softened. At this point, add the vinegar and a little water to deglaze the bottom of the pan with a wooden spoon. Turn off the heat.
4 oz Baby Bella Mushrooms, 1/4 Cup Red Wine Vinegar, Water
Sprinkle 1/3 of the wild rice and barley, sprinkle with a quarter of the seasonings, including the au jus. Repeat again, and season again. Add the final third of the grains and seasoning, with some remaining to go over the beef.
1 1/2 Cups Wild Rice, 1 Cup Pearl Barley, 1 Packet Au Jus, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 2 teaspoons Oregano
Place the roast on top of all the grains and sprinkle the final of the seasonings over. Add 8 cups of beef broth, balsamic vinegar and Worcestershire and place the lid on the pot and slide into the preheated oven.
1 Tablespoon Balsamic Vinegar, 1 teaspoon Worcestershire, 16 Cups Beef Broth
Cook for 4-6 hours, checking every 2 hours and adding broth or water as needed so that it’s not dry. Remove the pot from the oven and shred the meat. Add it back into the pot and then add the remaining broth, or until desired thickness.
16 Cups Beef Broth, Water
Water can be added as well if you run out of broth. Heat over the stove until the broth is warmed.
Place a little spinach in a bowl and pour the soup over the top with a good shaving of parmesan cheese.
Spinach, Parmesan
Calories: 699kcal
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Sweet Basil
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This recipe is an easy side dish that’s easy to make at home.
Homemade cilantro lime rice needs few ingredients and is packed with flavor.
This Chipotle copycat cilantro lime rice is packed with fresh flavor.
Rice – Basmati and long-grain white rice are our first choices as they have less starch and the grains stay separated. You can use other types of rice including brown rice or cauliflower rice.
Cilantro – Cilantro adds freshness to this recipe.
Lime – Lime is one of the main flavors of this dish so I highly recommend fresh lime juice. Bottled lime juice will work but the flavor can be bitter compared to fresh juice.
Variations – Add a can of drained black beans to cilantro rice and some grilled veggies to make a vegetarian burrito to enjoy on the go! Switch out the rice for cauliflower rice for all the flavor with none of the carbs!
Fresh flavor! Lime cilantro rice adds fresh, citrus flavor to chicken burrito bowls, taco salads, or quesadillas and shrimp tacos.
Make a batch (or two!) of cilantro lime rice up to a day ahead. Keep one batch in the refrigerator and freeze the rest in quart-sized zippered bags
Cilantro lime rice gives white rice a zesty upgrade. Chopped cilantro and fresh lime juice are mixed with fluffy white rice to complement any Mexican meal.
Rinse rice and drain well.
Bring rice, bay leaf, water and salt to a boil. Cover and reduce heat to a simmer. Cook 15 minutes or until water is absorbed.
Remove from heat and let sit 5 minutes. Fluff with a fork.
Stir in lime juice, cilantro and salt to taste. Serve.
If using long-grain white rice, it will come out fluffier if it is washed several times until the water runs clear to remove the surface starch.
Calories: 172 | Carbohydrates: 38g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 155mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 141IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish Cuisine American, Mexican, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
REPIN this Lime Cilantro Recipe
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Holly Nilsson
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It’s hard to say what’s cooler about the Japanese shōya house at the Huntington Library, Art Gallery and Botanical Gardens — the centuries-old wood structure that was once the center of a small farming village in Marugame, Japan, or the backstory of how it got to its new home at the Huntington’s Japanese Garden.
The shōya house’s original conical ceramic roof tiles had to be broken to move the structure. They were recreated by Japanese craftspeople, complete with a sprouting seed design.
(Jason Armond / Los Angeles Times)
The journey took nearly eight years of negotiations, bureaucratic wrangling and skilled craftsmanship to dismantle, reassemble and, in some cases, re-create the 3,000-square-foot house and gardens. And starting Saturday, visitors can finally tour the compound, which will be open daily from noon to 4 p.m. (except Tuesdays, when the gardens are closed).
Los Angeles-based Akira and Yohko Yokoi donated their ancient family home to the Huntington, but the $10 million job of moving it to San Marino was far more complicated than just taking apart a puzzle and putting it back together.
Consider the distinctive conical ceramic tiles covering the pitched roof like rows of tight curls. All those silver-gray tiles had to be remade by Japanese craftsmen because the originals were mortared to the roof and had to be broken to disassemble the house. The exquisite garden outside the largest and most important room of the house was carefully mapped and measured, and every stone numbered by landscape designer Takuhiro Yamada so it could be re-created at the Huntington.
Akira and Yohko Yokoi outside the shōya house they donated to the Huntington.
(Sarah M. Golonka / The Huntington)
And outside the gatehouse that protected the house, built new because the original was damaged by a storm, the Huntington installed a terraced mini farm growing small plots of rice, buckwheat, sesame, wheat and other traditional Japanese crops, surrounded by a riot of colorful cosmos flowers. The house sits higher than the farmland, so water collected from the roof and ponds all drains down to irrigate the farm land.
So this installation isn’t just an exercise in cultural awareness, says curator Robert Hori, the Huntington’s associate director of cultural programs, who oversaw the project from start to finish. To him, the Japanese Heritage Shōya House is a quiet but effective example of sustainability — “learning from the past for a better future” — and a reminder that farmers “are really the backbone of our society.”
Robert Hori, the associate director of cultural programs at the Huntington, is framed by tall cosmos blooms in the farm area outside the shōya’s gatehouse.
(Jason Armond / Los Angeles Times)
Small terraced plots of farmland grow rice, sesame, wheat, buckwheat and other traditional Japanese crops outside the shōya house.
(Jason Armond / Los Angeles Times)
There were plenty of trying times — more than two years of negotiating with city, state and federal officials to get the necessary approvals and occupancy permit to move and rebuild the house. And in the midst of the pandemic, when the disassembled house sat in dozens of packing crates for nearly nine months, Hori had to coax reluctant Japanese craftspeople to come and put it together so the ancient wood pieces didn’t warp in SoCal’s dry summer heat.
“When you’ve spent two years lovingly repairing this wood and then you’re told everything might be lost, that was a call to action to the craftspeople who painstakingly worked on this,” says Hori. “Even in the face of a pretty scary time, they felt like it was their responsibility to put this house back together.”
The project started with a chance meeting in 2016 during a party at the Beverly Hills home of Los Angeles philanthropist Jacqueline Avant. Hori had come to talk with Avant about a Japanese art collection she wanted to donate to the institution. During their conversation, Avant introduced Hori to her friend, Yohko Yokoi, who soon would be traveling to Japan.
“I said, ‘Oh, that will be a wonderful visit because the cherry blossoms will be in full bloom,’” Hori recalled, “and [Yokoi] said, ‘No, because I have to take care of my house.’ And then she began to tell me the story of this house.”
The front entrance for farmers and other common folk at the shōya house. The swept-dirt courtyard was for village events. Dignitaries entered through a special gate at the left.
(Jason Armond / Los Angeles Times)
Hori recalls Yokoi saying the house had been built after the war, “so I thought it was a prefab house from the 1950s with poor construction, built after World War II. But then she was saying, ‘We used to have a castle,’ and that’s when it came to light that this house was built around 1700, after the war that unified Japan.”
Prior to that final battle, Japan had been a confederation of warring city-states and provinces, he said. It took 100 years of battles to create a cohesive central government known as the Tokugawa Shogunate. The Yokoi family’s castle was destroyed during the war. They had been fighting on the losing side, says Hori said, but the victorious Tokugawa clan decided to incorporate all the losing factions into its new bureaucracy, to become tax collectors and shōya, or village leaders.
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The Yokoi shōya house was built around 1700 in Marugame, says Hori, and was the family’s private residence as well as a kind of community center for the village.
Inside the gatehouse, a large courtyard provided space for weddings, funerals and celebrations. Farmers and merchants entered the shōya house through one entrance, to measure and store their rice, pay their taxes and try to collect funds for other provisions. These rooms had floors made from hard-packed earth, and rustic beams hand-hewn from pine.
Adjacent to the dirt-floored rooms were the places where the family lived and worked. These raised floors were covered with rice-straw tatami mats. The wood-framed walls and beams were planed to feel as soft to the touch as satin sheets. Sliding walls with windows covered in rice paper and glass opened to reveal exquisite gardens, enjoyed only by visiting dignitaries who entered through their own special gate.
The exquisite Japanese garden of distinctive stones, pond, trees and shrubs outside the shōya’s grand room for dignitaries.
(Jason Armond / Los Angeles Times)
After the military shogunate system was overturned in the late 19th century, the house became the Yokois’ private residence and went through several renovations, according to Yokoi and her husband, Akira. The last family member to live there was Akira’s mother, who died around 1988. The couple moved to California in the late 1960s, says Hori, where Akira worked as an executive for Matsushita Panasonic, the parent company of Panasonic. They visited the house regularly and kept it maintained, with the idea of retiring there someday.That plan faded, however, and eventually, he adds, the upkeep became a chore.
Hori already was thinking about a big project for the Japanese Gardens when he first met Yohko Yokoi. The Huntington’s Chinese Garden was in the midst of a huge expansion, and the discussion was how to add to the Japanese Garden to balance the two, says Hori. “This was an ongoing conversation we’d been having [at the Huntington] since 2012, and I’d been taking several trips to Japan to figure out what we should be adding next to that garden,” he says.
The Yokoi house sounded promising, so even though he had just returned from a visit to Japan, he made another trip within a few weeks so he could see the house while Yokoi was visiting. And that’s when he got the vision that sustained him through all the difficult years to come.
“I thought it had good bones when I first went to look at it, but also, I was interested in the house because it was really a conglomerate of various styles: the front room with its very rustic wood beams and style on one side, and then on the other side a formal reception room with the elegant carvings and mix of styles; a public face and private face of a scale big enough to accommodate visitors circulating through it.”
There were other signs too. The Huntington’s historic Japanese Garden, with its curved wooden Moon Bridge over a small lake and display of a Japanese home, first opened in 1912 when the West was fascinated by Japanese culture, plants and architecture. The garden fell into disrepair during World War II but was refurbished with support from the San Marino League. In 1968, the garden was expanded with a bonsai collection and Zen Court of plants and raked stones. Then in 2010, the Pasadena Buddhist Temple donated a small ceremonial tea house to the garden, which was disassembled and sent back to Japan to be refurbished before being shipped back to San Marino, where it was reassembled.
Japanese black pine (Pinus thunbergii) rises above the shōya house gatehouse. An intricate carving of farm life at the top of the entrance to the shōya house’s grand room. A soft wood walk way surrounds the perimeter of the shōya house. (Jason Armond / Los Angeles Times)
The tea house was much smaller than the shōya house, says Nicole Cavender, director of the Huntington’s botanical gardens, but it gave them the confidence to tackle a much larger structure and create a reconstruction of village life.
“We wanted this to be an immersive experience,” says Cavender, “so it has to be productive as well as beautiful.” The fields of tall magenta, pink and white cosmos flowers that edge the farm weren’t added just to enchant, she said, “but to show that we’re actually trying to grow something. The flowers draw pollinators who help the crops grow.”
Eventually there will be koi in the garden pond by the house, and the water circulating in that pond will be enriched with their poop, she says, and help feed the farmland below. Around the house is decorative edging called rain catchers — narrow drains filled with smooth gray rocks to collect any rain or dew falling off the roof, which also drained to the farming areas below.
Three hundred years ago, the Japanese didn’t have a word for sustainability, but they lived the concept every day with this type of regenerative farming, says Hori. “It’s how you survived. We want people to understand that ornamental gardening started with the ability to move water, and to move earth, which is what we have in farming. It all came out of farming.”
Robert Hori paces in the shōya’s largest room, reserved for dignitaries. The walls slide open on both sides to reveal the garden.
(Jason Armond / Los Angeles Times)
Hori’s vision encompasses more nuanced lessons too. The house has few furnishings. The smooth wood decking around the perimeter of the house is patched in places where the wood was worn, but the patches were done decoratively in the shape of a small gourd. And the simplicity of the furnishings is a gentle question.
“It gets you thinking … do we really need all this stuff we have? We want this to be a living museum, and walking through the house you can really find the three Rs of sustainability — reduce, repair and recycle, reuse or remake,” says Hori.
“It was all part of a circular economy where nothing was wasted. A ‘circular economy’ is a big concept, but we’re hoping these small doses of a big concept can help people take away these lessons and understand them. As a nonprofit we are in the business of inspiring and changing lives. We can make a difference, and that’s a great thing to come to work to.”
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Jeanette Marantos
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“Right now it’s illegal for me to take clippings from the protected Mexican wildlife, but if I enlisted, passed boot camp in record time, was immediately deployed to the front lines, somehow survived, and went AWOL, I could probably sneak a few rare varieties of saguaro back, which would finally impress the other guys in my local cactus-growing group.”
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dieTTaste
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