I found a gourmet blend of whole grain brown rice when I was at the grocery store the other day and decided it would be interesting in a casserole recipe that I had. Hubby said to put it on the "definitely make this again" list.
1 cup long grain rice (or your favorite rice) cooked in chicken broth with one bay leaf, according to package directions, remove bay leaf when rice is done cooking. Set aside.
1 pound very lean ground beef, seasoned with salt, pepper, and garlic powder, then browned and drained. Set aside
2 Tbsp olive oil
1 onion, diced
1 celery stalk, finely diced
1 1/2 tsp curry powder
pinch of red pepper flakes
salt and pepper
12 oz white mushrooms, coarsely chopped
1 garlic clove, minced
2 Tbsp flour
1/3 cup white wine
1- 1 1/2 cups chicken broth
2 tsp reduced sodium soy sauce
1 8-oz can water chestnuts, coarsely chopped
2 oz. reduced fat cream cheese
Heat olive oil in pan, add onion and celery, then season with salt, pepper, red pepper flakes, and curry powder. Saute until vegetables are tender, about 5-7 minutes. Add mushrooms and garlic and continue sauteing until mushrooms give up their moisture, about 5 minutes. Season again with salt and pepper. Sprinkle flour over mixture and continue stirring for a few minutes to cook flour. Add white wine, broth and soy sauce. Bring mixture back to a boil and stir until thickened. Add water chestnuts. Remove from heat and add cream cheese, stirring to combine when melted.
Preheat oven to 350 degrees. Spray casserole dish with cooking spray.
Combine rice, ground beef and veggie mixture and spread into casserole dish. Bake for 25-30 minutes, or until heated through.