Ojibwe Bison and Wild Rice Bowl

1.Rinse the wild rice under cold water and drain.

2.In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

4.Add the ground bison to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Season with salt, pepper, thyme, and sage.

5.Stir in the diced carrots, bell peppers, and zucchini. Cook for an additional 5-7 minutes, or until the vegetables are tender.

6.In a large bowl, combine the cooked wild rice and the bison-vegetable mixture. Toss gently to combine.

7.Serve the bison and wild rice mixture in bowls, garnished with fresh parsley.