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"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." — Jennifer Sparkman
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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
Very tasty recipe! I added 2 cloves of chopped garlic. I also added chopped cucumber to the finished recipe for a little added texture.
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.
13 Ratings
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!
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.
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: 501 Calories from Fat: 181
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