Moroccan Stew

While a true Moroccan Stew would likely call for lamb, chicken or beef, this dish was incredible with bison. You could use the meat of your preference or omit meat all together to make it vegetarian. 

Moroccan Stew

1 cup organic (white) basmati rice
1 lb ground grass-fed bison
1 garlic clove, minced
2 scallions, minced
1 zucchini, thinly chopped
Handful of kale, chopped
1/2 tomato, diced
1 butternut squash, chopped and steamed
2 carrots, chopped and steamed
2 parsnips, chopped and steamed
1/4 cup raisins
Dash of ground cumin
Dash of ground cardamom
Dash of ground clove
Dash of ground turmeric
Dash of ground pepper
1/2 cup water

Method:

Brown the bison in a large skillet, adding the garlic and scallions.

Meanwhile, steam the butternut squash, carrots and parsnips and prepare the white rice.

When the meat is nearly cooked, add in all the rest of your veggies and seasonings.

 

When the veggies have cooked to your liking with the bison, combine with the steamed veggies, rice, raisins and water. Cook on medium for about 10 minutes, stirring often to allow the flavors to meld.

 

I can't wait to make this again, so good. I was excited every night to eat leftovers. And if you know me, you know that I am not always fond of leftovers (in fact, I use to never eat them). 

Enjoy (with some Hibiscus Rose Sake... ;))