Meat and Rice Chartreuse
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A savory, molded dish featuring minced meat and rice, steamed to perfection and served with a rich tomato sauce. This classic recipe offers a comforting and elegant way to repurpose cooked meats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 4-6 servings |
🔪 Key Equipment
- Mixing bowl
- Mold
- Steamer
- Platter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Cooked Meat | Minced |
| 1 tsp | Salt | None |
| 1/2 tsp | Pepper | None |
| 1-2 tbsp | Worcestershire Sauce | None |
| As needed | Gravy, Stock, or Water | To moisten |
| 1/2 tbsp | Onion | Diced |
| 1 | Egg | Beaten |
| 3 cups | Cooked Rice | Divided |
| To taste | Tomato Sauce | For serving |
Instructions
Assembly and Steaming
- Combine the 2 cups minced cooked meat, 1 tsp salt, 1/2 tsp pepper, 1-2 tbsp Worcestershire sauce, gravy/stock/water, 1/2 tbsp onion, 1 beaten egg, and a portion of the 3 cups cooked rice in a mixing bowl.
- Turn the mixture into a buttered mold lined with a portion of the 3 cups cooked rice, then cover the top with the remainder of the 3 cups cooked rice.
- Steam for 45 minutes until the mold is firm and heated through.
- Turn the mold onto a hot platter, surround with tomato sauce, and serve with additional tomato sauce on the side.
💡 Make-Ahead & Storage: The meat mixture can be prepared and kept chilled, but the molding and steaming should be done just before serving for the best texture.
Original Recipe Scan
