Beefy Brown Rice and Veggies with Steamed Acorn Squash

Beefy Brown Rice and Veggies with Steamed Acorn Squash

Rice:
1 1/2 cups brown rice
1 cup beef broth
2 cups water

Combine rice, broth and water in rice cooker; cook until rice has absorbed liquid and is tender.

Beef and Veggie Mixture:
12 ounces lean ground beef
Lawry's seasoning salt, or use Mrs. Dash salt free seasoning blend
1 onion, peeled, chopped
8 ounces white button mushrooms, sliced
1 jalapeno, stem and seeds removed, minced
1 poblano chile, stem and seeds removed, chopped
1/2 cup beef broth
2 crowns broccoli, cut into small florets

Heat a large frying pan or wok; add beef and season with Lawry's seasoning salt or herb blend.  Cook until beef is browned.  Add onion; cook until translucent.  Add remaining veggies and broth; cook until veggies are cooked to desired doneness.  Mix in rice.  Divide rice among lunch box containers.

Acorn Squash:
2 acorn squash, halved, seeds scooped out

Heat the oven to 350°F.  Place squash halves cut side down in glass baking dish, add enough water to cover bottom of pan.  Cover with foil; place pan in oven on middle rack.  Bake 35 to 45 minutes or until squash is fork tender.  Cut each half into thirds.


Makes 6 servings