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Hamburger 1 pound
Bacon 4 slices
Basmati rice 1 Cup
Spaghetti (dry) 1/2 cup
Bell pepper 1/2 cup
Onion 1/2 cup
Celery 2 stalks
Greek seasoning 4 to 5 tsp.
Light olive oil 1 tablespoon
Extra virgin olive oil 1 tablespoon
Butter 1 tablespoon
Water 2 cups

Brown the hamburger.   Once it's started cooking nicely add a rounded teaspoon of Greek seasoning.   Drain and set aside.

Dice the bacon into eighth inch pieces.   Fry in skillet until nicely crisp without being burned.   Drain and set aside.

Combine bell pepper, onion and celery in skillet with a tablespoon of light olive oil and two teaspoons of Greek seasoning.   Saute over medium heat until onions are translucent.   Set aside (don't drain).

Break the dry spaghetti noodles into half inch pieces and combine with rice in a large skillet or soup pot with a tablespoon of Extra virgin olive oil and a tablespoon of butter.   Saute over medium heat until pasta is nicely brown and rice turns opaque white.   Add in two cups of water, 1 rounded teaspoon of Greek seasoning, the hamburger and sauted vegetables, bring to a boil, reduce heat, cover and simmer for twenty minutes until rice and pasta are tender.   Remove from heat, leave covered, allow to rest for ten (or more) minutes.   Stir in the bacon just before serving.
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