Spicy & Creamy Beef over Brown Jasmine Rice

The Rice:

• 2 cups brown jasmine rice, dry
• 4 cups filtered water
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried parsley
• 1/2 teaspoon sea salt

Combine all ingredients in a 3 or 4 quart stockpot. Bring to a boil. Cover and reduce heat to low. Allow to cook, undisturbed (don’t lift that lid!) for one hour.

The Sauce:

• 2 pounds grass-fed ground beef
• 1 onion, diced
• 1 28-ounce can diced tomatoes
• 1 14-ounce can light coconut milk
• 3 teaspoons cumin
• 1-1/2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1/4 cup nutritional yeast
• 1 can black olives, sliced

In a 4 quart stock pot, brown ground beef over medium heat, leaving it fairly chunky. Drain excess grease. Add onions and saute until translucent. Add all other ingredients except nutritional yeast and olives. Bring to a gentle boil, then reduce heat, cover and simmer for 20 to 30 minutes. Add nutritional yeast. Stir in gently. Add olives. Serve over the brown jasmine rice.

© Copyright 2006 by Wardeh Harmon