Recipe of the Month
Savory Buffalo Brown Rice:
Served with steamed asparagus & fresh cut peaches.
This is a great summer recipe! It’s full of the seasons aromatic herbs and spices.
The “Herbs de Provence” can be found in most grocery stores & contained in 1 seasoning bottle (as labeled).
Serves: 4
Ingredients: 1 pound ground Buffalo, 2 cups Short Grain Brown Rice, 1/2 bunch of Asparagus Shoots, 4 peaches 3 small cloves garlic, 3T fresh ground Romano Cheese, 1 small shallot, 1/2 tsp“Herbs de Provence” (savory, thyme, rosemary, basil, tarragon, lavender, basil, 1/4 tsp smoked Spanish Paprika, 1/8 tsp ground cayenne, chili powder, garlic powder, 1T butter,1T coconut oil, 1T olive oil (spread on top), salt and pepper to taste.
1. Bring water to boil, turn down heat, add rice, simmer for 45 min. or until done
2. Add butter and coconut oil to pan, let oil heat up, cook shallots and garlic until golden
3. Add herbs and spices to oil, turn off heat, let simmer for 5 min.
5. Begin to steam Asparagus in medium sauce pan, cook for 10 min.
4. Remove herbs & spices from pan, turn on heat, cook buffalo until browned
5. cut peaches into 8ths, place in bowl
6. Once rice is finished, add rice & herb mix to buffalo, sprinkle with olive oil and Romano cheese, mix until lightly blended
7. Salt & pepper to taste, serve with asparagus and peaches
