½ cup Beulah Land Tan, Medley, or Missimati Fragrant Brown Rice
1 tbsp cooking oil
1 cup beef stock (can use chicken stock)
1 pound lean ground sirloin (90/10 or better)
1 large egg, beaten
1 small bell pepper, diced, divided
1 small yellow onion, diced, divided
1 rib celery, finely chopped
1 tsp white pepper, ground
1 tbsp olive oil
1 14 ounce can diced tomatoes, well drained
1 tbsp garlic, minced
1 tbsp coriander, ground
1 tsp thyme
1 tsp rosemary, ground or chopped if fresh
1 tbsp sweet basil, chopped
¼ tsp fennel, ground
4 thin slices gruyere, provolone, or favored cheese
¼ cup Parmesan, grated
In medium saucepan, bring beef stock and 1 tbsp oil to boil. Add rice, stir, cover, and cook for 35-45 minutes, depending on preferred texture. Remove from heat, stir, and set aside. Preheat oven to 350 degrees Fahrenheit.
3 In mixing bowl, combine raw ground sirloin, ½ of bell pepper, ½ of onion, egg, and white pepper. Thoroughly mix, and pat into a 9 inch oven proof pie pan to form a meat crust that covers sides and bottom. Bake for 10 minutes, then remove and soak up any accumulated fat with paper towel.
For sofrito, heat olive oil in large skillet and add garlic, ½ of bell pepper, ½ of onion, and celery. Sauté until onions begin to soften. Add diced tomatoes, coriander, paprika, thyme, rosemary, and sweet basil; blend, and thoroughly heat. Add cooked rice, heating thoroughly.
Place sofrito into meat pie shell pan. Bake uncovered for 25 minutes.
Remove from oven, place sliced cheeses on top to form a contiguous crust. Top with grated Parmesan, and bake for 5 more minutes or until cheese very slightly browned. Remove, and enjoy.