Brown Rice and Beef Casserole

A light, delicious dish combining whole grain,vegetables, and lean beef. Using a variety of bell pepper(red,yellow,green) adds color pleasing to the eye.A can of drained sliced mushrooms also accents this casserole. Omit salt,as it is provided by the bouillon. Wholesome and healthy.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 3⁄4 lb lean ground beef (round, is My choice, the leaner the better)
• 1⁄2 cup green pepper, chopped (or a mix of red,yellow, and green)
• 1⁄2 cup onion, chopped
• 1  cup celery, chopped
• 1  cup  raw brown rice (DO NOT USE INSTANT VARIETY)
• 2  cups  beef bouillon
• 1⁄4-1⁄2 teaspoon  red hot sauce (Tabasco type)
• 1  tablespoon dried parsley flakes

Directions

1. Brown ground beef in a non-stick skillet.
2. Remove beef from skillet and drain.
3. Return beef to skillet adding vegetables and rice.
4. Cook over medium heat until rice is golden brown (about 10 minutes).
5. Stir in beef bouillon,hot sauce, and parsley.
6. Heat to boiling,simmer for 5 minutes.
7. Pour skillet mixture into a 2 quart casserole.
8. Cover and bake at 350 degrees for 50 minutes.