Thursday, March 5, 2009

Wheat and Rice Casserole

3 cups cooked whole wheat
3 cups cooked rice
1 lb. ground beef, browned
1 onion, chopped
1 rib celery, chopped
1 green pepper, chopped
2 carrots, chopped
garlic salt to taste

Place all ingredients in a large skillet with 1/4 cup butter and soy sauce to taste and saute until hot.

Testing comment: This was good, but I would probably change the proportions a little next time and use 2 cups wheat and 4 cups rice.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 102)

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