Wild Rice with Ground Meat
My husband and brother-in-law love Wild Rice. It is a great grain to be sure and a must have in our pantry. The below recipe is easy to scale up or down, I have it below for a serving of two. You can also change the vegetables to something else you have on hand but I do believe the mushrooms compliment the earthy flavor of this rice dish. Serve this as your main dish or as a side. If you do have left overs serve it the next morning with an egg.
Wild Rice with Ground Meat
1 tablespoon of butter
1/4 cup of wild rice
1 cup of water
1/4 lb of ground meat, (elk, venison, moose or antelope)
1/4 tsp of Ancho Chili powder
1 tablespoon of olive oil
1 green onion, chopped
4 asparagus, chopped
4 portabella mushrooms, diced
1/4 cup of fresh parsley
fresh grated parmesan cheese
Heat butter in a saucepan over medium heat. Once melted add rice and toss to coat, add water and some salt and pepper and bring to a boil. Cover the pot and turn to a simmer. After 20 min add the ground meat with the Ancho Chilli Powder and stir until meat is broken up then cover. After another 10 minutes heat olive oil in a cast iron pan over medium heat and add the onions and asparagus, salt and pepper to taste and toss. After 5 minutes add the mushrooms and give a stir. Check the rice, when cooked fluff with a fork and add to the mushroom mixture, stir and let cook for a couple of minutes. Add the parsley and more salt and pepper if needed. Plate and top with the parmesan cheese.
