Bone Broth Rice & Beef
This simple and hearty bone broth rice and beef dish pairs perfectly with cold weather.
Bone Broth Rice & Beef
In a non-stick skillet, brown:
1/2 lb ground beef
Drain and season with:
Garlic salt
Seasoned salt
Set aside.
In a large pot, bring to boil:
4 cups beef bone broth
2 cups beef broth
Stir in:
1 1/2 cups rice
Season with:
Garlic salt
Seasoned salt
Pepper
Simmer for 30 minutes.
Stir in:
1 cup sliced carrots
Ground beef, browned
Simmer 10-20 minutes longer.
Serve hot.
Brenda’s tips:
Serving size: 4 servings
Beef broth can be substituted for the bone broth
HOW TO: Bone Broth
Bone broth is a highly nutritious, flavorful stock made by simmering animal bones and connective tissue. Learn how easy it is to make!
HOW TO: Bone Broth
To a slow cooker, add:
Bones
Water (enough to cover bones)
Set to low. Simmer 18-36 hours.
Brenda’s tips:
Bone broth can be substituted for broth or stock in recipes, but expect a slight impact to flavor.
To create Bone Broth Stock, simply add vegetable scraps to the pot: onions, carrots, garlic, etc.
Brenda generally collects bones in a freezer bag until she’s got enough to warrant making bone broth.
Bone broth is made from simmering bones for 18-36 hours. It’s suggested there are many benefits to consuming bone broth. Brenda makes bone broth so as to utilize ingredients fully.
Bone broth can be made from poultry, pork, beef or fish bones. It’s recommended, but not necessary, to roast the raw bones for 10-15 minutes before adding to the slow cooker. Brenda hasn’t noticed enough flavor impact to take the time.
Window to B’s kitchen . . .
