Springtime Skillet Dinner

Here's another recipe from my old Betty Crocker's Picture Cook Book-- it is probably an edition from the late 1950's. In this book, above this recipe on page 276, there is this quote:

"Mrs. Claude Stuart of Florin, California, originator of this dish, wrote: 'It takes less time than regular stew . . . and tastes much better."

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What I am noticing about the recipes in this old cookbook is that they call for very common and well known ingredients!  Ingredients I don't have to ask about with, "HUH? WHAT is that? and ...  WHERE can I get it?"

Brown in 2 tablespoons fat (butter) in 10" skillet . . .
     1 clove garlic, cut up (don't let it scorch or burn).

Remove garlic.  

Then, add to pan, cooking until browned while stirring . . .
     1 cup finely diced onion
     1/2 lb. lean ground beef

Add . . .
     1/2 cup UNcooked rice
     5 to 6 cups water
Simmer uncovered over low heat 40 minutes.

Add . . . 
     1 cup finely diced carrots
     1 cup finely diced potatoes
Continue simmering until tender (20 minutes?)

Season with . . . 
     1 to 2 teaspoons soy sauce
     1 tablespoon salt (or less, if needed)
     1/8 teaspoon ground black pepper

Serve hot . . . garnished with parsley.
AMOUNT:  6 servings