Quick and easy, packed full of vegetables for fiber and lean pastured raised beef for protein.
1-2 pounds ground chuck
4 large carrots
2 cups sweet peas
2 cups broccoli florets
6 cups water
2 1/2 cups Jasmine rice
1/2 cup soy sauce
1 TBSP parsley
1 tsp oregano
1/2 tsp black pepper
Crumble the ground chuck and cook in large skillet. Drain grease when thoroughly cooked.
Slice the carrots into chips, then cut each slice into four pieces.
Add water and carrots to skillet with meat and let boil until carrots are crisp tender, about 5-7 minutes.
Add soy sauce, parsley, oregano, black pepper, peas, broccoli and rice.
Boil on medium high for 5 minutes with the lid on.
Reduce heat to low and simmer for 10- 15 minutes.
Remove from heat and let set for 5 minutes before serving.
If you use all frozen or all fresh vegetables, add them all at the same time. I used fresh carrots and frozen broccoli and peas. Since the carrots were fresh, they had to cook a few extra minutes so they wouldn’t be too crisp.