1/2 c short-grain brown rice
1/2 c wild rice medley
1 T dark miso
1-2 t schwarma seasoning or cumin
2-4 dashes chile oil
1/4 pound kebab meat (or spiced ground beef or lamb)
1/2 onion, chopped
1 small bell pepper, chopped
1 t garlic powder
kosher salt
1 T light oil
1 can artichoke bottoms
crumbled feta cheese
Put the rice, miso, schwarma seasoning and chile oil in a pot with 2 cups of water. Bring to a boil, reduce heat, cover and simmer until the water is absorbed.
Heat oil in a skillet. Break up the meat into small pieces and brown. Add onion, bell pepper, garlic powder, and a pinch of kosher salt and saute, tossing occasionally, until the onion is translucent.
When the rice is ready, add the meat mixture.
Arrange the artichoke bottoms in a skillet and spoon over the rice mixture. Sprinkle with crumbled feta. Place under a hot broiler for 1-2 minutes until the cheese starts to brown.
Those sound really good! Have you tried Goose Valley Wild Rice? If not you should check it out!
ReplyDeleteI don't know Goose Valley. What I used for this recipe came from an open bin at the local Eden Teva Market (think Whole Foods).
ReplyDelete