Bison Plov (Bison Rice Pilaf)
This was a really interesting recipe with the most flavorful rice I've ever tasted. I've had rice before, but I've never used this method to deliver garlic to rice, or even cooked rice in this method. I would 100% create this recipe again, and in fact, we have it planned for this week! This recipe originates from Russia and Ukraine. Pilaf is a rice dish that involves thoroughly flavoring the rice in stock and vegetables. There are a few variations throughout different countries, and different proteins are used in different variations. Obviously, for this rendition, we'll be using bison!
Since this recipe makes so many portions, we decided to make this into a meal prep recipe instead and divided it up into 8 different portions. Honestly, we wanted more and I wish we had only created 6 portions instead.
3lbs Bison sirloin (You can also use any good cut of steak, such as the flat iron steak)
1/3 cup canola oil
2 finely diced onions
4 carrots, julienned
1 teaspoon, and 1 1/2 teaspoon salt, divided
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon cumin
4 bay leaves
1 3/4 cups hot water
2 cups Jasmin rice (or whatever will make around 6 cups of rice, you will need to adjust the hot water for the rice based on your packaging directions)
3 cups hot water when cooking rice
1 tsp ground coriander
1 head of garlic
Pat the bison dry and cut into small cubes
Heat your large deep saute pan or dutch oven to high heat, and stir in the canola oil.
Add the bison and saute for 5-7 min over high heat and stir consistently so it won't stick to the bottom.
Reduce the heat to medium.
Add the onion and stir in the carrots, 1 teaspoon salt, pepper, paprika, cumin, bay leaves, and continue to cook for 5 minutes until the carrots and onion are softened.
Add the hot water and cover for about 30 minutes.
Spread the rice over the meat and add the 4 cups of hot water.
Lightly dust the top of the rice with 1 1/2 tsp salt without stirring the mixture.
Bring the water to a boil, then reduce heat to medium.
Leave the lid off until a majority of the water has reduced
Cut off the base of your whole garlic head to expose the cloves. Leave some of the skin intact or it will fall apart.
Place the garlic cut side down into the center of the rice, and sprinkle coriander around the bulb.
Poke holes throughout the rice around the center and edges of the pan to allow the steam to escape.
Reduce the heat to low and cover.
Cook for an additional 15 minutes, and test the rice to make sure it's done.
Remove the garlic and bay leaves and stir everything together.
Divide into 6-8 portions and enjoy!
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