Cozy Autumn Rice Bake with Beef & Cranberries

Looking for a make-ahead dish that happily bakes itself while you watch the election returns? Here's a cozy brown rice casserole recipe with crumbled beef, mushrooms, black olives and tart cranberries. Vegetarians- change out the beef for black or white beans. Coming Wednesday- post election- Pumpkin Pecan Cookies!

The recipe is an improv- so the measurements are close approximations, but most of you readers are creative cooks who do your own thing and toss together your own improvisations, anyway, right? You can handle it. Meanwhile...

Get out and vote!

Cozy Autumn Rice Bake with Beef & Cranberries

Being the new flexitarian goddess I have to be now, I chose organic ground beef for the protein in this layered dish, but ground turkey or even pieces of chicken would also work beautifully. And vegans- substitute the beef with cooked black, red or white northern beans.

For those, like me, who must be dairy-free- I added no cheese to this dish- and I didn't miss it one bit, but those of you indulging in dairy could add crumbled goat cheese or feta to this dish. Go ahead. I won't mind.

First- put two cups of long grain brown or basmati rice on to cook.

Meanwhile, you'll need:

2 pounds organic grass-fed ground beef or turkey
1 onion, peeled, roughly chopped
5 cloves garlic, chopped
1 green or yellow bell pepper, cored, sliced
2 cups Baby Bella mushrooms, sliced
Italian dried herbs, to taste- basil, oregano, thyme, fennel, rosemary
A dash of nutmeg
A dash of any hot spice you like- red pepper, paprika, cumin, etc.
1 14-0z can fire roasted crushed tomatoes (I used Muir Glen)- use two cans if you like a wetter casserole
A goodly splash of balsamic vinegar
3/4 cup whole cranberries (frozen, thawed are fine)
1/2 cup chopped kalamata black olives
2 tablespoons rinsed capers
1/2 cup chopped fresh parsley
Sea salt and fresh ground pepper, to taste
A splash of good extra virgin olive oil

Preheat the oven to 350 degrees. Lightly oil a large- and I mean large- lasagna-style baking dish. Mine is 10x15-inches.

Heat a large skillet and brown the ground beef; pour off the fat; set aside.

In a large skillet cook the onions, garlic, peppers and mushrooms until they begin to soften- about five minutes. Season generously with Italian dried herbs- basil, oregano, thyme, fennel, rosemary. Add spices to taste. Then add the tomatoes, balsamic vinegar, cranberries, olives, capers, parsley and mix well. Add sea salt and ground pepper, to taste.

Spoon the cooked rice into the bottom of the baking dish. Add enough extra virgin olive oil to moisten, and fluff the rice a bit. Season with sea salt and fresh ground pepper.

Add the crumbled beef and top with the vegetable mixture. Add goat cheese or feta if you like. I drizzled a good tasting extra virgin olive oil all over the top because I like to kick it up.

Cover loosely with foil and bake for an hour until the center is piping hot. Note- if you have made this ahead of time and chilled it, it will take longer to bake- plan on an additional 20 to 30 minutes.

This recipe makes six generous servings- or eight or so modest servings if paired with other dishes.

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Serve with:

Acorn Squash with Green Chiles

Sweet Potato Cornbread
Roasted Red Pepper Hummus

Cool As a Cucumber Salad

And for dessert?

Flourless Chocolate Cake
Coconut Chocolate Chip Cake
Maple Frosted Pumpkin Cake