Delicious Dinner Idea | Brown Rice Roast Beef & Vegetables
December 4th, 2009 | 
Author: This recipe sticks to the ribs on a cold winters day. This is really tasty addition to anyones weekly menu lineup.
- Some useful cooking supplies to have on hand , is a rice steamer with multiple steam trays.
- A Large boiling pot , such as for boiling noodles.
- Roast Beef Chuck Roast
- 2 Stalks of celery
- half a bag of your 1 lb bag of brown rice
- 1 large Chinese bitter Melon
- garlic powder
- salt
- pepper
- celery salt
- curry powder
- oregano
- Chinese lite soy sauce
- 1 lb baby carrots
- 1/2 diced onion
- cilantro
- small teaspoon of meat tenderizer
You start with a chuck roast, which you boil in the bottom of the rice steam pot and you boil it till done usually about 1.5 hours on medium heat.
Next your going to dice up the celery and put in the bottom pan with the roast. In addition you want to slice the bitter melon in half and than slice into small pieces and place these bottom . Throw in the carrots and seasonings, to suit your palate.
Now meanwhile, at the same time that you put theRoast and vegetables to cook also in the larger boiling pot you measure out half of the 2 lb bag into the pot. Taker your index finger and measure the depth of the rice in the pan. Than by looking at how far your rice depth measures up on your finger, you want to put in 1 and a half times as much water in the rice pan.
You start the rice out on high heat and than once its reached the boiling point you turn the heat down to medium low heat.
Than once the rice is done and the Roast and vegetables are cooked , than you combine everything in the large already cooked rice pot with the rice in there as well.
It is at this time that this time that you are going to start to season the soup, I usually season to my taste, and put soy sauce at least a few shakes for flavor. In addition , I add alot of garlic powder, salt , pepper, oregano , a little curry powder , and the celery salt and in this case a little meat tenderizer (no msg) for the roast .
Once the meat is done don’t forget to cut the meat up into small bite size chunks.
One thing not to forget is after the roast is done you want to make sure to take the broth that is created with the boiled roast and it is added into the pot. This is your soup base.
Now the easy part kick back for about 20 minutes and allow the soup ingredients to blend and cook down , which intensifies the flavor. This makes enough to easily feed a family of 4, or if you like it gets better with each day as leftovers. I usually eat mine for about at least about 5 days for lunch and dinner.
Enjoy and please let me know how you like it.
This recipe is by far one of my favorites. It is really gtood for warming you up on a cold winters day. I also find it gives you alot of strength to get things done during the week, such as work and enough energy to last.
- Some useful cooking supplies to have on hand , is a rice steamer with multiple steam trays.
- A Large boiling pot , such as for boiling noodles.
- Three chicken breasts.
- 2 Stalks of celery
- half a bag of your 1 lb bag of brown rice
- 1 large Chinese bitter Melon
- garlic powder
- salt
- pepper
- celery salt
- curry powder
- oregano
- Chinese lite soy sauce
You start with three chicken breasts, which you put in the bottom of the rice steam pot and you boil them til done usually about 25 minutes at the most on high heat.
Next your going to dice up the celery and cut the cauliflower into large chunks. and place these into the steamer trays. you put butter on the cauliflower along with some garlic powder, than cover the steamer lid and let it steam while the chicken is cooking.
Now meanwhile, at the same time that you put the chicken and vegetables to cook also in the larger boiling pot you measure out half of the 2 lb bag into the pot. Taker your index finger and measure the depth of the rice in the pan. Than by looking at how far your rice depth measures up on your finger, you want to put in 1 and a half times as much water in the rice pan.
You start the rice out on high heat and than once its reached the boiling point you turn the heat down to medium low heat.
Than once the rice is done and the chicken and vegetables are cooked , than you combine everything in the large already cooked rice pot with the rice in there as well.
It is at this time that this time that you are going to start to season the soup, I usually season to my taste, and put soysauce at least a few shakes for flavor. In addition , I add alot of garlic powder, salt , pepper, oregano , a little curry powder , and the celery salt.
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Thanks Callie ,for stopping by, Nice website by the way
great post! I’m totally looking forward to reading more
Well I’m going to need to look up a couple more things, but this is a pretty good strting point.
Thanks for this nice write up. I definitely liked every little part of it. I have you bookmarked and will be visting.
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