Mediterranean Bison Bowl with Feta and Spinach

1.Rinse the jasmine rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water (2 cups). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water (2 cups) is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the minced garlic (3 cloves) and sauté for about 30 seconds until fragrant.

3.Add the ground bison (1 lb) to the skillet, breaking it apart with a spatula. Cook for about 7-10 minutes, stirring occasionally, until the bison is browned and cooked through. Season with salt and pepper to taste.

4.Once the bison is cooked, add the chopped red onion (1 small) and corn (1 cup) to the skillet. Cook for an additional 3-4 minutes until the onion is softened and the corn (1 cup) is heated through.

5.Stir in the chopped spinach and cook for another 2 minutes until wilted. Remove from heat.

6.To assemble the bowls, start with a base of jasmine rice (1 cup). Top with the bison mixture, followed by diced cucumber (1 medium) and crumbled feta cheese (1 cup). Adjust seasoning with additional salt and pepper if desired.