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Beefy Rice Salad Sandwiches

By: Jennifer Sparkman  
"This is a unique, light beef and rice mixture that is fabulous served warm in pita pockets, or even cold the next day. I got the recipe from my mom, who had modified it from a cookbook she got a long time ago."

Rating: This weblink has been rated 12 times with an average star rating of 4.4 Read Reviews (8)

Rate/Review | 299 people have saved this

What to Drink?

Wine Zinfandel
Cocktail The Witness
Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 cups rice, cooked
  • 1/2 small onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 tablespoon olive oil
  • 3/4 pound lean ground beef
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 avocado - peeled, pitted and diced
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 3 tablespoons seasoned rice vinegar
  • 3 pita bread rounds, cut in half
  • lettuce leaves
  • tomato slices

Directions

  1. Rinse rice in a fine mesh strainer under cold running water until no longer cloudy. Transfer to a medium saucepan and cover with 2 1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes, remove from heat and let stand for at least 10 minutes, or until all liquid has evaporated. Set aside to cool.
  2. Cook onion and bell pepper in 1 tablespoon oil over medium high heat until tender. Add ground beef and thyme, and cook until well browned, stirring occasionally and reducing heat if necessary.
  3. In a bowl, stir together cooked rice, meat mixture, avocado, and parsley. In a separate bowl, whisk together olive oil, rice vinegar, and desired amount of salt and pepper. Pour over rice mixture, and toss lightly. Line each pita half with lettuce and tomato, and fill each with rice mixture. Serve warm or cold. Enjoy!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 501 | Total Fat: 20.3g | Cholesterol: 34mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2006 by WLI888 
Very tasty recipe! I added 2 cloves of chopped garlic. I also added chopped cucumber to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2006 by NOSEYROSEY 
This was great served cold on a spinach topped toasted whole wheat bagel bread. I doubled the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2009 by Renée 
This is my husband's new favourite recipe except for a one major change, we had a lot more... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by Jamie 
Overall it was not that challenging to make and received a fairly positive response from the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2008 by Claire D 
the other reviews make me think its just me, but this recipe needs serious help. My husband... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2007 by mom23boys 
I followed the recipe to a "T" and it's a wonderful light meal. Would be great for a summer... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by PATTY34A 
This is a great light meal. I substituted scallions for the onion, used italian parsley,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2007 by Luv2Harp 
Great recipe! So far we've just tried it cold (refrigerated the mixture) in warm pitas. It... MORE

 
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