Bison Mechado with Braised Celeriac and Rainbow Chard

Rinse the jasmine and wild rice blend under cold water until clear. Cook according to package instructions for fluffy, aromatic grains.

In a heavy-bottomed pot or Dutch oven, heat half the olive oil over medium-high heat. Add the ground bison and brown well until deeply caramelized, breaking it up with a wooden spoon. Remove bison from the pan.

Add the remaining oil to the pot. Sauté the minced garlic and diced celeriac until the celeriac begins to soften and take on a golden hue (about 8 minutes).

Return the bison to the pot. Stir in the Pomodorina sauce and a splash of water to loosen. Cover and simmer on low heat for 15 minutes to meld the flavors, allowing the celeriac to become tender but not mushy.

Fold in the chopped rainbow chard during the last 3 minutes of simmering, just until the leaves are bright and wilted.

Serve a generous portion of the bison-celeriac stew over a bed of the steamed rice. Garnish with fresh herbs if available and a final drizzle of high-quality olive oil for richness.