0 from 27 votes
Grandma Chiavetta's Rice Dressing
A homemade dressing recipe made with rice, ground beef, celery, onions and grated cheese. Perfect for the holidays or a weeknight and naturally gluten-free!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 12
Calories: 4831 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 cups low-sodium chicken broth
- 1 1/2 cups dry long grain white rice
- 2 pounds 80/20 ground beef
- 1/2 cup unsalted butter , divided
- 2 1/2 cup celery chopped
- 2 cups white onion , chopped
- 1 cup finely grated parmesan romano cheese
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- In a medium saucepan over high heat, bring the chicken broth and rice to a boil. As soon as it boils, reduce heat to low and cover. Cook for 20 minutes until soft and fluffy. Set aside to cool.
- Heat a large frying pan or cast iron skillet over medium high heat. Brown ground beef until fully cooked, breaking apart as it cooks. Due to the volume, I suggest doing this in two batches. Drain and set aside.
- In the same frying pan, lower the heat to medium-low and melt 4 tablespoons of the butter (half a stick). Add the celery, sauteing until soft. Remove to the same bowl as the cooked beef.
- Return the same pan to the stove over medium-low heat and melt the remaining 4 tablespoons of the butter. Add the onions, sauteing until soft and fragrant.
- Remove these, and any melted butter, to the large mixing bowl with the beef and celery. Allow to cool slightly before tossing with the cheese, salt and pepper.
- When all of the elements are prepared and cooled slightly, preheat the oven to 350°F and coat a large casserole dish with cooking spray. Set aside.
- Transfer the mixture to the prepared large casserole dish and bake for 30 minutes. Remove and allow to rest for 10 minutes before fluffing and serving.
- If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.
Cup of Yum
Notes
- To save time, the ground beef, onions and celery can be sauteed at the same time in different skillets. I just like to save on dishes if I can!
- This dish can easily be halved for weeknight meals. I'm usually making it for a large crowd. However, it is freezer friendly.
Nutrition Information
Calories
4831kcal
(242%)
Carbohydrates
281g
(94%)
Protein
226g
(452%)
Fat
308g
(474%)
Saturated Fat
145g
(725%)
Polyunsaturated Fat
11g
Monounsaturated Fat
112g
Trans Fat
15g
Cholesterol
975mg
(325%)
Sodium
5137mg
(214%)
Potassium
4726mg
(135%)
Fiber
13g
(52%)
Sugar
18g
(36%)
Vitamin A
4847IU
(97%)
Vitamin C
32mg
(36%)
Calcium
1361mg
(136%)
Iron
23mg
(128%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 4831
% Daily Value*
| Calories | 4831kcal | 242% |
| Carbohydrates | 281g | 94% |
| Protein | 226g | 452% |
| Fat | 308g | 474% |
| Saturated Fat | 145g | 725% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 112g | 560% |
| Trans Fat | 15g | 750% |
| Cholesterol | 975mg | 325% |
| Sodium | 5137mg | 214% |
| Potassium | 4726mg | 101% |
| Fiber | 13g | 52% |
| Sugar | 18g | 36% |
| Vitamin A | 4847IU | 97% |
| Vitamin C | 32mg | 36% |
| Calcium | 1361mg | 136% |
| Iron | 23mg | 128% |
* Percent Daily Values are based on a 2,000 calorie diet.