Supper in a Skillet

Here's the new recipe that I tried a couple of days ago that hubby liked so much. I've given it a new name because I didn't follow the recipe exactly, and because it had a name that didn't fit it at all. Not that "Supper in a Skillet" is so sensational either, but it's all my frigid brain (b-r-r-r, it's cold out today) could come up with. The end product is good enough that it doesn't need a razzle-dazzle name. (Although it would have been nice if I could have come up with one.)

SUPPER IN A SKILLET

1 cup uncooked brown rice
2 cups water
1 pound ground beef
1 cup sliced fresh mushrooms
1/2 cup celery
1/3 cup soy sauce
1 tablespoon sesame oil
1/2 teaspoon Tabasco Sauce
1-1/2 cups fresh or frozen peas
1/2 cup chopped green onions

Cook the rice in the 2 cups of water.

In a large skillet, cook ground beef, mushrooms and celery over medium heat until beef is thoroughly cooked. Stir frequently.

In a small bowl, combine soy sauce, sesame oil and Tabasco Sauce mixing well. Stir this mixture into the meat mixture. Add the peas, green onions and cooked rice. Cook until heated through. Serves approximately 6.

Okay, some notes. You could certainly use white rice if you have an aversion to brown rice. (Although brown rice is much, much healthier for you, dear people.)

I had some toasted sesame oil that has a delightful flavor and that is what I used.

I was very skeptical of using the 1/2 teaspoon Tabasco Sauce (thinking it might be a little hot) but the flavor barely comes through so don't be timid about using that much.

The original recipe called for pea pods instead of green peas. I did have some from the garden in the freezer but upon defrosting them, they looked so limp that I decided not to use them. But when I have fresh pea pods available, I will use them instead of the green peas.

No green onions in the house so I used chopped red onion. (My very last red one from the garden . . . sob.) I do think the green onions would have added a little nicer color boost to the appearance of the dish.

I served it with pickled beets which I thought went very well. The recipe made enough for six servings so I kept two serving out which I warmed in a skillet the next day for our lunch (it was yummy) and froze two servings for a dinner later.

You could certainly substitute other veggies for the peas or add others along with the peas. I'm sure I'll make this recipe quite a bit as it was such a hit with my hubby. Hope it works for you.