Beefy Rice Salad Sandwiches Recipe -
Beefy Rice Salad Sandwiches Recipe
  • READY IN 50 mins

Beefy Rice Salad Sandwiches

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    50 mins


  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!
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2009

This is my husband's new favourite recipe except for a one major change, we had a lot more vinegar. We don't end up putting it in a sandwich either just eat it by itself.

Most Helpful Critical Review
Nov 12, 2008

Overall it was not that challenging to make and received a fairly positive response from the guys I was cooking for. However I felt it could have used a little more flavor. My suggestion would be to season the meat to taste, and then follow the rest of the recipe.


14 Ratings

Sep 28, 2006

Very tasty recipe! I added 2 cloves of chopped garlic. I also added chopped cucumber to the finished recipe for a little added texture.

Mar 24, 2006

This was great served cold on a spinach topped toasted whole wheat bagel bread. I doubled the rice and avocado, and just used a roasted red pepper and parmesan vinegarette. I added the tomato to the salad. Delightful! Thanks!

Apr 04, 2008

the other reviews make me think its just me, but this recipe needs serious help. My husband and I though it was seriously bland and kind of dry.

Nov 19, 2007

I followed the recipe to a "T" and it's a wonderful light meal. Would be great for a summer lunch. My hubs said this is a definite meal to repeat! I think next time I'll add some cucumber and use the whole avocado.

Jul 26, 2007

This is a great light meal. I substituted scallions for the onion, used italian parsley, added 1/2 a Jalapeno, and created my own flavored rice vinegar by adding lemon pepper to Aji Mirin rice vinegar. Tasty!

Mar 25, 2007

Great recipe! So far we've just tried it cold (refrigerated the mixture) in warm pitas. It was flavorful but not overpowering. The fresh parsley added some great flavor and the avocado was a nice addition. I definitely recommend this recipe.


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  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 61.5 g
  • 20%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 736 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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