Bounty Rice

bountyriceAdapted from Simply in Season, p. 264

Here’s a helpful hint: If you’re not sure whether the pepper you got at the CSA is sweet or hot, even if you’re pretty sure it was from the sweet pile, don’t bite it to find out!

Bounty Rice is another skillet meal brought to you by our Mennonite friends. I’m noticing a lot of these in here. Oh well, makes cleanup a breeze! This one isn’t meat free, but perhaps the vegetarians following my blog could recommend a good substitute.

Here’s how I made it:

Step 1: Brown 1 lb ground venison (recipe calls for beef or pork) along with an onion (chopped) and a green pepper (chopped)

Step 2:  Add 4C tomatoes (can use canned), 1 mini cabbage (or about 4 C), 3 C cooked rice, 1 tsp salt, 1/2 tsp oregano, 1/2 tsp basil, 1/2 tsp garlic powder.  I didn’t actually measure so I think I got a lot more garlic powder.  Oops.  Simmer 10-15 minutes.

Step 3: Sprinkle cheese on top. You can also stir in 1/2 C sour cream at this point.

Variations provided in the book:  Baked and Cajun.

The verdict: A solid B. Definitely needed salt & pepper.  Not “oh wow!” but definitely edible, simple, and cheap.

You might be tempted not to buy the book and just read these recipes online. BUY THE BOOK! These are adapted to my tastes, and also the book is MUCH more than recipes. There are great quotes and essays about reasons to eat seasonal foods grown locally.

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2 Responses to “Bounty Rice”

  1. Chris Says:

    Lol – is the pepper comment coming from experience? I got the bright idea to bite into a Habanero once. That was not smart. Not smart at all… 🙂


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