Lunch · Middle Eastern · 15 min
Bison and Collard Green Picadillo with Fragrant Basmati Rice
- Calories
- 797
- Protein
- 39g
- Carbs
- 68g
- Fat
- 41g
Ingredients
- 65 g basmati rice
- 0.5 cup water
- 160 g ground bison
- 120 g collard greens
- 60 g carrots
- 20 g scallion
- 1 tbsp olive oil
- 1 tsp rice vinegar
- 1 tsp za'atar spice blend
- 0.25 tsp salt
Method
- 01Rinse the dry basmati rice in a fine-mesh sieve under cold water until the water runs clear. Transfer to a small saucepan with 120 ml water, bring to a boil over high heat, cover with a tight-fitting lid, reduce heat to low, and steam for 15-18 minutes until tender. Remove from heat, let stand 5 minutes covered, then fluff with a fork.
- 02Heat the olive oil in a heavy skillet over medium-high heat. Add the ground bison and cook, breaking it up with a spoon, for 5-7 minutes until browned and an internal temperature of 160°F (71°C) is reached.
- 03Add the diced carrots and the white/light-green sliced scallion parts to the bison. Sauté for 4-5 minutes until the carrots are tender.
- 04Stir in the chopped collard greens, rice vinegar, za'atar, and salt. Sauté for 3-4 minutes until the collard greens are wilted and tender-crisp.
- 05Spoon the steamed basmati rice onto a plate, top with the bison and collard green picadillo, and garnish with the remaining green scallion tops before serving.
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