Ingredients
16 ounces frozen spinach
4 (10 1/4 ounce) cans cream of mushroom soup
1 lb ground beef
1 onion
3 garlic cloves
1 (14 ounce) can beef broth
1 cup brown rice
2 cups barley
7 cups water
2 tablespoons butter
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Combine rice, barley, butter and water in large microwave safe bowl. Microwave on high for approximately 30 minutes, or until it reaches desired consistency and water is absorbed. While rice and barley are cooking, cook and brown ground beef. Drain fat and set aside. Saute and caramelize onion and slivered garlic. Combine cooked rice and barley, beef, onions, garlic and mushroom soup. Add beef broth to desired consistency. Place in casserole dish and top with bread crumbs if desired. Heat in oven as desired. (Everything is already cooked. Overcooking the spinach will NOT taste good). NOTE: Instead of a casserole, you can keep the barley and rice separate and the beef mixture in a crockpot on warm.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Rendered beef fat — fries, deep frying, high-heat searing
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Rendered beef fat — fries, deep frying, high-heat searing
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking