Cozy Autumn Rice Bake

• 2 cups long grain brown rice
• 2 pounds ground beef organic grass-fed
• 1 onion peeled, roughly chopped
• 5 cloves garlic chopped
• 1 green bell pepper cored, sliced
• 2 cups baby bella mushrooms sliced
• 1 dash nutmeg
• 1 dash cumin
• 14 fire-roasted diced tomatoes z can
• balsamic vinegar A good splash of
• 3/4 cup frozen cranberries whole, thawed
• 1/2 cup black olives sliced kalamata
• 2 tablespoons capers rinsed
• 1/2 cup fresh parsley chopped
• salt
• pepper
• extra-virgin olive oil A splash of
• feta cheese

1. Preheat oven to 350 degrees and spray a large lasagna pan with non-stick cooking spray.
2. Begin by cooking the 2 cups of brown rice according to package instructions.
3. Prep the vegetables and herbs.
4. In a large skillet, brown the ground beef. Drain the excess fat and set meat aside.
5. In another large skillet, saute the onions, garlic, pepper, and mushrooms until soft, about 5 minutes.
6. Add the dried herbs and spices to taste.
7. Add the tomatoes, vinegar, cranberries, olives, capers, fresh parsley, salt, and pepper. Combine and simmer until heated through.
8. Spoon the cooked brown rice into the prepared lasagna pan, drizzle with a little extra virgin olive oil, sprinkle with salt and pepper, and fluff with a fork.
9. Layer meat on top of rice.
10. Pour vegetable mixture on top of meat layer and sprinkle with feta cheese.
11. Cover with foil and bake about 1 hour until the center is hot.

long grain brown rice, ground beef, onion, garlic, green bell pepper, baby bella mushrooms, nutmeg, cumin, tomatoes, balsamic vinegar, frozen cranberries, black olives, capers, parsley, salt, pepper, extravirgin olive oil, feta cheese

Taken from www.yummly.com/recipe/Cozy-Autumn-Rice-Bake-1653344 (may not work)