Dec 03
Ingredients:
| 2 | lb ground bison |
| 1 | onion peeled roughly chopped |
| 4-5 | cloves garlic chopped |
| 1 | green pepper cored and sliced |
| 1 | red pepper cored and sliced |
| 2 | cups mushrooms sliced |
| 1 | dash nutmeg (optional) |
| 1 | dash hot spice (your choice – red pepper, cumin, paprika, etc.) |
| 1 | 14 oz can fire roasted crushed tomatoes |
| 1 | splash balsamic vinegar |
| 3/4 | cup whole cranberries |
| 2 | tbsp rinsed capers |
| 1 | cup chopped fresh parsley |
| 1 | splash olive oil |
| salt and pepper to taste | |
| 1 | bunch spinach (optional) |
Preparation:
- Preheat the oven to 350 degrees.
- Lightly oil a large lasagna-style baking dish
- Heat a large skillet and brown the ground bison; pour off the fat.
- Combine the beef with the onions, garlic, peppers and mushrooms
- Cook and stir until they begin to soften.
- Season generously with dried herbs and spices to taste
- Add the tomatoes, balsamic vinegar, cranberries, olives, capers, parsley and mix well.
- Add sea salt and ground pepper, to taste.
- Spoon the cooked rice into the bottom of the dish.
- Add enough extra virgin olive oil to moisten, and fluff the rice a bit
- Season with sea salt and fresh ground pepper.
- Top the rice with the beef and vegetable mixture
- Cover loosely with foil and bake for an hour until the center is piping hot.
(Recipe slightly modified from http://glutenfreegoddess.blogspot.com)