| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Beef, Zucchini and Rice Neapolitan

1 1/2 pounds lean ground beef
5 cups sliced zucchini (about 1 1/2 pounds)
1 (4-ounce) jar pimientos, chopped (1/2 cup)
3/4 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/8 teaspoon ground black pepper
3 beef bouillon cubes
1/2 cup dry red wine
3 cups hot cooked rice

1. Cook beef in 10-inch skillet until meat is no longer pink, stirring to crumble; drain.
2. Add zucchini, pimientos, onion, mushrooms, garlic, salt, basil, oregano, pepper, bouillon cubes and wine to skillet. Cover and simmer 30 minutes, or until zucchini is tender crisp.
3. Serve over fluffy rice.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.