Dinner · Filipino · 20 min
Bison Mechado with Sautéed Rainbow Swiss Chard and Steamed Jasmine-Wild Rice Blend
- Calories
- 1361
- Protein
- 91g
- Carbs
- 157g
- Fat
- 47g
Ingredients
- 265.7 g ground bison
- 30 g garlic
- 20 g ginger
- 30 g pomodorina sauce
- 2.0889 tbsp soy sauce
- 1 tbsp calamansi juice
- 10 g extra virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 106.4 g jasmine and wild rice blend
- 1500 g swiss chard
Method
- 011. Rinse the jasmine-wild rice blend under cold running water until water runs clear. Combine with 250 ml of water in a small saucepan. Bring to a boil, cover tightly, reduce heat to low, and simmer for 20 minutes until water is absorbed and grains are tender. Remove from heat and keep covered.
- 022. Heat half of the olive oil (5g) in a heavy deep pan over medium-high heat. Add the ground bison, season with salt and pepper, and break it up with a spoon. Sear until cooked through and thoroughly browned, reaching 160°F (71°C).
- 033. Add minced garlic and grated ginger to the meat. Sauté for 1 to 2 minutes until fragrant.
- 044. Stir in the pomodorina sauce, soy sauce, and calamansi juice. Reduce heat to low, cover, and braise for 10 to 12 minutes until sauce is thickened and flavors are combined.
- 055. Heat the remaining olive oil (5g) in a separate skillet over medium heat. Sauté the chopped Swiss chard stems first for 3 minutes until softened, then add the chard leaves and cook for 2 minutes until wilted. Season lightly with salt.
- 066. Serve the warm mechado bison over a mound of steamed rice blend alongside the sautéed rainbow Swiss chard.
- 07Cook the bison until the bison reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
Cook it with the whole plan around it
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