September 1, 2015
The first time I put this dish on our table, the boys, as usual, asked, “What’s for dinner?” My reply: “Porcupine Pie.” Not really sure where that label came from other than I remembered reading a recipe for “Porcupine” something that contained ground beef and rice. Thus the creation of Porcupine Pie. It’s nothing fancy, but completely easy, and surprisingly, devoured by my guys. This dish is a result of limited ingredients, limited time, and a family who insisted on eating regardless. It’s one of those meals you throw together when the pantry is running low and so is time.
Porcupine Pie
1 lb ground beef
4 cups prepared white rice
15 ounce can tomato sauce
½ cup shredded cheddar cheese
Salt and pepper
Spices according to preference (I typically use a shake of garlic, parsley, oregano, and basil.)
Brown and drain ground beef. Combine with rice and tomato sauce. Season with spices. Spread in 9 x 13 pan and sprinkle with cheese. Bake about 15-20 minutes on 350.
It is absolutely unnecessary to reveal to kids that this dish contains tomato sauce. Something about the word “tomato” turns mine off. You may call it pizza or spaghetti sauce if pressed, which, by the way, could serve as a substitute if that’s what you have on hand or you didn’t even feel like sprinkling in the spices.