Ginger-Braised Bison with Wilted Rainbow Chard and Wild Rice Blend

Prepare the rice blend according to package instructions using water; fluff with a fork and set aside.

In a deep-sided pan or heavy-bottomed pot, brown the ground bison over medium-high heat until deeply caramelized and no longer pink. Drain excess fat if necessary.

Add freshly grated ginger to the pan and bloom for 60 seconds until fragrant and aromatic.

Pour in the Pomodorina sauce, stir to coat the meat, and reduce heat to low. Cover and let simmer (braise) for 10 minutes to allow the tomato and basil flavors to permeate the bison.

Fold in the torn rainbow chard leaves into the pan, cooking for 2–3 minutes until just wilted but still vibrant.

To serve, spoon a generous portion of the wild rice blend into a shallow bowl. Top with the ginger-braised bison and chard mixture. Ensure the savory, tomato-basil braising liquid is drizzled over the rice. Garnish with a final grating of fresh ginger if desired.