Bone Broth Rice & Beef Bowl.
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Bone Broth Rice & Beef Bowl
Whole-food protein · nourishing fats · carbohydrates · vegetables
A simple, substantial bowl built around real food. Beef provides a generous serving of protein, rice cooked in bone broth brings carbohydrates and depth of flavour, while mushrooms and cabbage add vegetables without overcomplicating the meal.
Finished with butter or ghee, extra virgin olive oil and fresh herbs, it’s the kind of food Honoured is about: nourishing, uncomplicated and made for everyday life.
Serves 4 · Prep 10 mins · Cook 25 mins
Ingredients
- 600g beef mince
- 240g white rice
- 480ml homemade bone broth or good-quality bought bone broth
- 250g mushrooms, sliced
- ½ small Savoy or green cabbage, finely sliced
- 2 tbsp butter or ghee
- Extra virgin olive oil, to finish
- Sea salt
- Fresh parsley or seasonal herbs
Method
Rinse the rice under cold water until the water runs clear. Add it to a saucepan with the bone broth, cover and bring to the boil. Reduce to the lowest heat and cook for 10 minutes without removing the lid.
Turn off the heat and leave the rice covered for another 10 minutes to finish steaming.
Meanwhile, heat 1 tablespoon of butter or ghee in a large frying pan. Add the mushrooms and cook over a fairly high heat until browned.
Add the cabbage and cook for a few minutes until softened but still with some bite. Remove the vegetables from the pan and set aside.
Add the remaining butter or ghee and the beef mince. Season with sea salt and cook until well browned. Return the mushrooms and cabbage to the pan and combine.
Divide the bone-broth rice between four bowls. Spoon over the beef and vegetables and finish with fresh herbs and a drizzle of extra virgin olive oil.
HONOURED NOTE
Why cook rice in bone broth?
It’s an easy way to bring more flavour to an everyday staple while making use of a traditional whole-food ingredient. A good bone broth also contains naturally occurring collagen and amino acids, although the amount varies significantly between broths.