CALIFORNIA PILAF
This is a savory rice and beef casserole courtesy of the Edith Adams column in the Vancouver Sun circa 1960 . " This casserole combines the dark and handome olives with rice, ground beef, green pepper, onion and tomato paste for a colourful and very flavourful main dish." Serve this casserole with a green salad.
Provided by Chef Regina V. Smith
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cut olives into wedges.
- Brown ground beef in oil in a hot skillet. Drain beef, reserving drippings. Transfer the beef to a prepared casserole dish.
- Saute onion and green pepper in the beef drippings. Add to casserole.
- Brown the rice lightly in the same skillet, stirring constantly. Stir rice, seasonings and olives into the casserole.
- Blend the hot water and tomato paste together. Pour over top of casserole and cover.
- Bake for one hour.
Nutrition Facts : Calories 291.3, Fat 15.6, SaturatedFat 5, Cholesterol 51.4, Sodium 1007, Carbohydrate 21.2, Fiber 2.6, Sugar 4.4, Protein 16.7
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