Bison One-Pot Dinner

STETTED(5)
Pat M.: "Ohmygosh! I made this with pearl couscous and sp…" Read More
12Ingredients
45Minutes
380Calories

Ingredients

US|METRIC
  • 1 pound ground bison
  • 1/2 cup diced onion
  • 2 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 1 cup quinoa (harvest grains blend, pearl couscous, or rice)
  • 3 cups chicken stock
  • 4 cups greens (packed torn)
  • balsamic vinegar (optional)
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    NutritionView More

    380Calories
    Sodium32% DV760mg
    Fat11% DV7g
    Protein75% DV38g
    Carbs14% DV41g
    Fiber20% DV5g
    Calories380Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol75mg25%
    Sodium760mg32%
    Potassium1090mg31%
    Protein38g75%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A4%
    Vitamin C25%
    Calcium8%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Pat M. 2 months ago
    Ohmygosh! I made this with pearl couscous and spinach. I added mushrooms. YUMMY! I think the Balsamic Vinegar adds a nice kick. I always use ground Bison instead of ground beef, anyway, so it was refreshing to see this recipe - and the other Bison recipes at Stetted's web site!
    Maria L. 3 months ago
    It as really good! I would add more spice and omit the vinegar. I added celery and mushrooms and actually used frozen spinach. My boys went for 2nds so it's a keeper!!
    Amy Prosise 8 months ago
    Delicious and easy. I added a variety of chopped vegetables and the balsamic vinegar Yum
    Cassie G. 9 months ago
    I made some tweaks to this recipe and the family LOVED IT!! First I added a stalk of chopped celery, chopped mini sweet peppers and chopped fresh mushrooms to the chopped onion, minced garlic & bison. To balance out the meat to grain ratio, I added 1 cup quinoa, 1 cup brown rice & 1/2 cup lintels with 2 cups of chicken stock and 1 cup water & tomato paste. Adding the tomato paste before this step tends to make it stick to the bottom and burn. After 20 minutes of cooking I added 3 cups chopped kale and one cup chopped spinach. The dish lacked acidity so in a small sauce pan I simmered a can of diced tomatoes, 1 tbsp white wine and roughly 1/4 cup of apple cider vinegar. Stir in the tomato vinegar mixture and stew for a couple minutes at the end. Serve with low fat cottage cheese. The kids ATE IT UP!
    Johnson a year ago
    GREAT! We used quinoa and Spinach, did not put the Balsamic Vinegar. It was so easy to make and taste even better reheated the next day. This will definitely be on our regular list.

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