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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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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!

Nutrition Facts

501 calories; protein 17.3g 35% DV; carbohydrates 61.5g 20% DV; fat 20.1g 31% DV; cholesterol 34.3mg 11% DV; sodium 735.7mg 29% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/28/2006
Very tasty recipe! I added 2 cloves of chopped garlic. I also added chopped cucumber to the finished recipe for a little added texture. Read More
(5)

Most helpful critical review

Rating: 3 stars
11/12/2008
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. Read More
(3)
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/28/2006
Very tasty recipe! I added 2 cloves of chopped garlic. I also added chopped cucumber to the finished recipe for a little added texture. Read More
(5)
Rating: 5 stars
03/24/2006
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! Read More
(4)
Rating: 3 stars
11/12/2008
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. Read More
(3)
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Rating: 2 stars
04/04/2008
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. Read More
(3)
Rating: 5 stars
11/19/2007
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. Read More
(2)
Rating: 5 stars
03/25/2007
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. Read More
(2)
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Rating: 5 stars
07/26/2007
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! Read More
(2)
Rating: 5 stars
05/05/2012
Delicious! I love this recipe! I enjoy mild flavors so I enjoy this recipe as is and find the flavor stronger the longer it sits on my tongue. However I read over the reviews just before eating it this time and noticed something: this meal has anti-flavor. There's something strange about it: normally when I add spices to plain food the spices determines the flavor. In this recipe the plain dominates. It's hard to taste even the avocado unless I really try. I don't know why... perhaps it's the dressing? Next time I might try using store-bought Italian dressing in place of the olive oil and rice vinegar. Notes: I added garlic powder and yellow bell pepper and omitted tomato slices. Also my rice vinegar was not seasoned. The fresh parsley is an important component of the flavor -- dried isn't nearly as flavorful. Read More
(1)
Rating: 5 stars
04/13/2015
These were magnificent! I made this for the welcome home party for my sister a few days ago. I doubled the rice and avocado as well. She loved them. I usually prefer stuff like this to be warm but that's just me. Maybe I'll try one cold next time. Delicious recipe. Definitely unique as stated above but I don't think the picture does it justice. Read More
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