Here is a straightforward Italian sausage gravy with a tasty twist that is put over warm biscuits.
| Prep Time: | 45 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ cup basmati rice
- 4 ounces beets, peeled and shredded
- 5 cloves garlic, diced
- 4 teaspoons white sugar, divided
- 1 large lemon, juiced
- 1 teaspoon dried dill
- 1 teaspoon dried tarragon
- 1 ½ teaspoons kosher salt, divided
- 1 tablespoon vegetable oil
- 1 pound 85% lean ground beef
- 1 large onion, diced
- 1 cup water
- 4 ounces beets, peeled and cut into 1/2-inch cubes
- 2 large bunches chard leaves, stems removed
Instructions
- Wash rice repeatedly in a large bowl of water until the water runs clear. Cover rice with fresh water and soak for 1 hour.
- Drain rice and mix with shredded beets, garlic, 2 teaspoons sugar, 1/2 of the lemon juice, dill, tarragon, and 3/4 teaspoon kosher salt.
- Heat oil in a 6-quart stock pot over medium heat. Add beef and remaining salt. Cook and stir until beef is browned, 5 to 10 minutes. Remove browned beef from the pot with a slotted spoon, leaving the oil behind. Add onion; cook and stir until browned, 5 to 10 minutes. Add cubed beets and saute for another 5 minutes. Remove onion and beets from the pot and mix with the beef.
- Combine water, remaining lemon juice, and remaining sugar in a bowl to create sweet and sour water.
- Place 1 layer of chard leaves on the bottom of the pot. Add 1/2 of the rice mixture, followed by a second layer of chard leaves. Add 1/2 of the beef mixture, followed by a layer of chard leaves, and the remaining rice mixture. Add another layer of chard leaves, the remaining beef mixture, and a final topping of chard leaves. Pierce the chard leaf layers with a long and thin knife all the way to the bottom a few times so steam can escape. Pour the sweet and sour water over the top.
- Bring the pilaf to a gentle simmer over medium heat. Turn the heat to very low, cover, and cook for 30 minutes. Remove from heat and allow to rest for 15 minutes before serving.
- You can use ground lamb instead of beef as well and any long grain rice instead of basmati.
- Dried basil can be substituted for the dried tarragon.
- If using table salt, use less than the amount given for kosher salt.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 754 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I am not found of beets or chard but this was really good.