This was a strange one. It didn’t taste bad, but it certainly didn’t look good.
First, why springtime? There is nothing about this recipe that suggests spring in any way. Potatoes and carrots are root vegetables. Generally root vegetables are fall harvest vegetables. Not spring.
Once you get past the name, there are some other things that seem strange to me.
5 Cups of water is simply too much water for 1/2 a cup of rice. This resulted in a very loose dish. It was almost soup like.
I also think 40 minutes is too long to cook rice. The rice was overcooked and mushy.
Then the dish is cooked another 20 minutes for the carrots and potatoes. Thankfully they were not overly mushy, but nicely cooked.
The end result was a goopy, mushy mess.
I would recommend cooking the mixture less time overall. Maybe 30 minutes, adding the potatoes and carrots at the ten minute mark. This would give the rice less cooking time, making it not so soft.
I would also cut the water by about 2 cups. I think three cups of water would be plenty to cook the rice, potatoes and carrots.
Thankfully the dish did taste good. It looked bad, but the taste was there.
SPRINGTIME SKILLET DINNER
2 Tablespoons Fat
1 Clove Garlic, Minced
1 Cup Finely Diced Onion
1/2 Pound Ground Beef
1/2 Cup Raw Rice
5 Cups Water
1 Cup Finely Diced Carrots
1 Cup Finely Diced Potatoes
2 Teaspoons Soy Sauce
1 Tablespoon Salt
1/8 Teaspoon Pepper
Parsley
Brown garlic in hot fat. Remove. Add onion and beef, cook until browned. Add rice and water. Simmer over low heat, uncovered, for 40 minutes. Add carrots and potatoes. Simmer 20 minutes. Add soy sauce, salt and pepper. Serve hot garnished with parsley.
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