Bison Mechado with Sautéed Rainbow Swiss Chard and Steamed Jasmine-Wild Rice Blend

Rinse the rice blend under cold water until clear. Combine with water in a pot and bring to a boil; reduce to a simmer and cook for 20 minutes until fluffy and tender.

Heat half the olive oil in a deep pan over medium-high heat. Add the ground bison, breaking it up with a wooden spoon. Sear until deeply browned and fragrant.

Add the minced garlic and grated ginger to the bison. Sauté for 1-2 minutes until aromatic, ensuring the aromatics are well-integrated into the meat.

Pour in the Pomodorina sauce. Reduce heat to low, cover, and braise for 10-12 minutes to allow the flavors to meld into a rich, thickened stew.

In a separate skillet, heat the remaining oil. Sauté the rainbow Swiss chard stems first, then add the leaves. Cook until just wilted and bright, seasoning lightly with salt.

Plate the rice in a bowl, top generously with the bison mechado, and serve with the wilted chard on the side. Garnish with additional fresh basil if desired.