Porcupines

Chef Kathleen Daelemans shares recipes to help Mom, Dad and the kids enjoy some quality time eating, and cooking, together

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Kathleen Daelemans Serves 4

INGREDIENTS

• 1 teaspoon oil

• 3/4 cup diced onions

• 1 pound lean ground beef

• 2 cups cooked brown rice

• 1 28-ounce can crushed tomatoes or whole tomatoes you crush yourself

• Coarse-grained salt and cracked black pepper

• 1 bay leaf

Recipe continues below ↓

DIRECTIONS

Preheat oven to 350°. Place onions and oil in a nonstick sauté pan over medium heat, stir until onions are coated with oil, add one tablespoon water to pan, cover and cook until onions have completely softened, 15 to 20 minutes. Set aside. Place meat and brown rice in a mixing bowl, add onions, season with salt and pepper and mix to combine. Form into 8 sleeping porcupines (round balls) and place in ovenproof baking dish just large enough to hold but not squish them. Pour tomatoes over porcupines, season with salt, pepper and bay leaf. Bake 1 hour.

TIPS

If you don’t mind crunchy onions, don’t bother adding the water or cooking them covered. I prefer my onions soft and sweet, so I take the extra time, but it’s entirely a matter of taste.

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Porcupines

Chef Kathleen Daelemans shares recipes to help Mom, Dad and the kids enjoy some quality time eating, and cooking, together