Whenever I’m cooking I really try to have that comfort food that I grew up on. Unfortunately that comfort was full of artificial ingredients, and tons of MSG. Many times my mom made this incredible chicken with a can of mushroom soup .. yes, a can. I think the only cans I use now are olives on a rare occasion. We even stopped eating Tuna in a can due to the high mercury content. Back to the beef and rice! This recipe takes me back to a time when I was sitting at the dinner table and my mom would serve us huge helpings of comforting chicken and rice. Since my daughter cannot eat chicken due to FPIES we use organic bottom round beef instead.
I mentioned previously that neither my husband or daughter a huge fans of mushrooms, so this recipe really hides those in between the rice and beef. Chris couldn’t tell until he looked. Thankfully he loved the dish so much that he wasn’t bothered that they were in chunk form and not pureed and hidden. Portobello mushrooms are one of my favorite mushrooms to use! I love picking them out myself when we go to Whole Foods and I get the biggest ones I can find! They’re perfect for “beefing” up any dish!
When I initially bought the beef I had planned something entirely different, then I had all these ingredients to use up and it just seemed perfect. I got to go back to my childhood and share it with my family. I would never open a can of that cream of anything soup. I just can’t imagine putting that into my food now that I actually know what is in it. Thankfully more and more companies are becoming aware of consumers health choices and product decisions and many are making BIG changes. I can’t wait until all those companies realize we just want REAL food. I know it can be easier for some to open up a can, so that’s why I’m sharing this recipe! I set everything in the pot and let it cook for 3 hours! I only checked it once or twice and then again to chop the meat and add the rice. This is the perfect one pot meal for any rainy day.. today was so rainy! Bring on summer!
What we really loved about this dish is how it’s so rich and creamy without any cream, not even butter. By cooking the rice inside the broth with the beef and mushrooms the rice soaks up all the delicious broth and flavors. It becomes creamy when it releases all it’s starchy goodness. I’ll take this over cream of what is even it soup any day!
- 2 Yellow Onions (medium size)
- 3 Cloves Garlic
- 1 Tablespoon Olive Oil
- 1 Large Portobello Mushroom (I only use the cap)
- 1½lb Bottom Round Roast
- 1 Quart Vegetable Broth
- ½ Teaspoon Onion Powder
- ½ Teaspoon Parsley
- ¼ Teaspoon Thyme
- ¼ Teaspoon Pepper
- ¾ Cup Jasmine Rice
- Slice up the onions into thin rings, mince the garlic, and place in a large pot with a little olive oil on medium heat.
- Cut the portobello mushroom cap into little chunks and add into the pot also.
- Once they are cooked down a bit push to one side of the pan and add in your roast.
- Follow with the broth and spices.
- Cook for about 3-3 1/.2 hours and once the meat is done chop it up and place it back in to cook down.
- Also add in your ¾ cup of rice and cook until the rice is done.