Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
onion, finely chopped
red bell pepper, finely chopped
lean ground beef
dried thyme, crushed
avocado - peeled, pitted and diced
chopped fresh parsley
salt and pepper to taste
seasoned rice vinegar
pita bread rounds, cut in half
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.
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.
Very tasty recipe! I added 2 cloves of chopped garlic. I also added chopped cucumber to the finished recipe for a little added texture.
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!
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Beefy Rice Salad Sandwiches
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 181
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a classic egg salad for sandwiches and crackers.
Watch how to make this easy, healthy dish.
See how to make a simple, spicy and delicious rice noodle salad.