Dinner · Filipino · 10 min
Bison Mechado with Braised Celeriac and Rainbow Chard
- Calories
- 1386
- Protein
- 101g
- Carbs
- 143g
- Fat
- 43g
Ingredients
- 400 g Bison, ground, grass-fed, raw
- 113.8 g Jasmine Rice with Red & Wild Rice blend
- 250 g Celeriac, raw, diced
- 200 g Rainbow Swiss Chard, chopped
- 150 g Pomodorina with fresh basil pasta sauce
- 30 g Garlic, minced
- 80 g Extra Virgin Olive Oil
Method
- 01Rinse the jasmine and wild rice blend under cold water until clear. Cook according to package instructions for fluffy, aromatic grains.
- 02In 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.
- 03Add 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).
- 04Return 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.
- 05Fold in the chopped rainbow chard during the last 3 minutes of simmering, just until the leaves are bright and wilted.
- 06Serve 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.
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