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Dinner recipe · from the recipe book

Ground Beef, Mushroom and Pea Rice Bake

Tender, savory rice baked with browned beef, soft onion and earthy mushrooms, finished with sweet peas, fresh parsley and a bright squeeze of lemon.

Ground Beef, Mushroom and Pea Rice Bake

Ingredients

  • 1 lb450 gGround beef, 90% lean
  • 1½ medium150 gYellow oniondiced
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 2 cups500 gWaterboiling
  • ¾ tsp5 gSalt
  • 1 cup150 gGreen peas, frozen
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp15 gLemon juice

Steps

  1. Preheat the oven to 350°F (175°C) and bring the water to a boil.
  2. Heat an oven-safe Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and cooked through to 160°F (71°C), about 8 minutes; the beef's own fat is enough to cook in.
  3. Add the onion and mushrooms to the beef and cook, stirring, until the mushrooms release their liquid and the onion softens, about 7 minutes.
  4. Stir in the rice and salt and cook for 1 minute to coat the grains.
  5. Pour in the boiling water, stir, and scrape up any browned bits from the bottom of the pot. Bring back to a simmer.
  6. Cover the Dutch oven, transfer to the oven, and bake for 35 minutes, until the rice is tender and the liquid is absorbed.
  7. Remove from the oven, scatter the peas over the top, cover again, and let rest for 10 minutes so the peas warm through.
  8. Stir in the parsley and lemon juice, fluff with a fork, and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on November 2, 2026.

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