Recipe by pattikay in L.A.
From Low Fat One Dish Meals from Around the World, posted for ZWT III, France. "This dish comes from the western Meditteranean corner of France", according to the cookbook. Depending on how you look at it, this is a really wet casserole or a very thick stew. I like it with a bit of crushed red pepper mixed in.
Top Review by Annacia
This is delicious. I used veggie bacon with a bit of canola oil to supply the needed fat and from there just followed the recipe. I got a wonderfully tender round steak that was very well seasoned. The carrots and celery didn't cook to mush and the tomato's didn't end up being too much at all.DH complained that it didn't have potatoe's but I certainly didn't miss them with the rice. It was dinner in one pot and that was much appreciated. I'll definitely be using this recipe this winter, it's the perfect thing to make on a snowy day.
- 2 slices bacon (or turkey bacon)
- 1 tablespoon olive oil
- 1 1⁄2 lbs lean top round steaks, cut into 1-inch cubes
- 1 1⁄2 cups chopped onions
- 1 cup long grain white rice
- 1⁄2 cup water
- 1⁄2 cup dry white wine
- 3 cups beef stock, as needed
- 2 cups thinly sliced carrots
- 1 cup thinly sliced celery
- 1⁄4 teaspoon pepper
- 2 garlic cloves, crushed
- 1 teaspoon dried thyme
- 1 bay leaf, crumbled
- 1 1⁄2 cups chopped tomatoes
- 1⁄2 cup parmesan cheese
Directions See How It's Made
- In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
- Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
- Add the meat and cook it till browned.
- Reduce heat to medium, stir in the onion and brown it slightly.
- Remove the meat and onion to a large platter.
- In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
- Spoon rice into a bowl and set aside.
- Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
- Add the wine, stir, then return the meat and onion to the pot.
- Pour in the stock almost to the height of the meat and salt it lightly.
- Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
- Bring to a simmer, cover tightly and simmer slowly for 1 hour.
- Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
- Return the liquid to the pot and bring to a boil.
- Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
- The rice should be tender and have absorbed almost all the liquid.
- Taste and correct seasonings.
- Just before serving, fold in the grated cheese.
- Serve from the pot.