California Pilaf

"This is a savory rice and beef casserole courtesy of the Edith Adams column in the Vancouver Sun circa 1960 . " This casserole combines the dark and handome olives with rice, ground beef, green pepper, onion and tomato paste for a colourful and very flavourful main dish." Serve this casserole with a green salad."
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Ready In:
1hr 30mins




  • Preheat oven to 350 degrees.
  • Cut olives into wedges.
  • Brown ground beef in oil in a hot skillet. Drain beef, reserving drippings. Transfer the beef to a prepared casserole dish.
  • Saute onion and green pepper in the beef drippings. Add to casserole.
  • Brown the rice lightly in the same skillet, stirring constantly. Stir rice, seasonings and olives into the casserole.
  • Blend the hot water and tomato paste together. Pour over top of casserole and cover.
  • Bake for one hour.

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I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
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