A rice dressing with ground beef that has been passed down through generations of my husband’s family, it is easy to make and easily transitions year round as a side dish instead of just a Thanksgiving staple.

Ingredients

• 3 cups low-sodium chicken broth
• 1 1/2 cups dry long grain white rice
• 2 pounds 80/20 ground beef
• 1/2 cup unsalted butter , divided
• 2 1/2 cup celery chopped
• 2 cups white onion , chopped
• 1 cup finely grated parmesan romano cheese
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper

Directions

1. In a medium saucepan over high heat, bring the chicken broth and rice to a boil. As soon as it boils, reduce heat to low and cover. Cook for 20 minutes until soft and fluffy. Set aside to cool.
2. Heat a large frying pan or cast iron skillet over medium high heat. Brown ground beef until fully cooked, breaking apart as it cooks. Due to the volume, I suggest doing this in two batches. Drain and set aside.
3. In the same frying pan, lower the heat to medium-low and melt 4 tablespoons of the butter (half a stick). Add the celery, sauteing until soft. Remove to the same bowl as the cooked beef.
4. Return the same pan to the stove over medium-low heat and melt the remaining 4 tablespoons of the butter. Add the onions, sauteing until soft and fragrant.
5. Remove these, and any melted butter, to the large mixing bowl with the beef and celery. Allow to cool slightly before tossing with the cheese, salt and pepper.
6. When all of the elements are prepared and cooled slightly, preheat the oven to 350°F and coat a large casserole dish with cooking spray. Set aside.
7. Transfer the mixture to the prepared large casserole dish and bake for 30 minutes. Remove and allow to rest for 10 minutes before fluffing and serving.
8. If you’ve tried this recipe, please come back and let us know how it was in the comments or star ratings.