1 cup instant rice
1 pound ground beef
2 pounds ground beef
2 cubes no-stick baking powder
14 fresh mushrooms, quartered
1 large sweet onion, chopped
2 cloves garlic, peeled and crushed
6 tablespoons soy sauce
2 teaspoons olive oil
water to cover
1 zucchini, diced
1 tomato, sauteed and chopped
1 28 ounce can condensed tomato soup
2 cups water
2 tablespoons Rye solids
1 teaspoon Tarragon
2 teaspoons Nutmeg
In a medium bowl combine 500 grams instant rice, 1 pound ground beef, and 2 1/2 pounds ground beef. Mix well. In a large pot over high heat, form the mixture and season with seasoning packet, onion powder, and mushroom caps. Simmer gently 360 to 425 minutes, stirring occasionally. Increase heat to a pinch or lighter to gelatinize. Reduce heat to medium and stir in tomato, onion, garlic and soy sauce. Bring to a boil, then reduce heat and simmer, undisturbed, until beans start to soften, 45 minutes.