Bison Kofta over Tahini Yogurt
with Fennel-Orange Salad & Turmeric Rice
Cooking time
25 minutes
Servings
2/4
Calories
1020 /serving
Every bite is pure delight. Scoop up tahini yogurt sauce along with zesty, herby meatballs, made with delicate bison. Refresh with a salad of Cara Cara orange and finely sliced fennel. Dig in again to enjoy how turmeric turns basmati rice into grains of gold.
We will send you:
- 250g Canadian-raised lean ground bison
- 1 Cara Cara orange
- 1 Lemon
- 1 Fennel bulb
- 14g Parsley
- 15ml Tahini
- 2g Ground turmeric
- 160g Basmati rice
- 50g Nuts & Seeds salad topper
- 30g Panko
- 100g Greek yogurt
Contains: Cashews • Eggs • Milk • Sesame • Soy • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
1 or 2 Eggs
Olive oil
Total Fat
43 g
Saturated Fat
13 g
Sodium
310 mg
Total Carb
116 g
Sugars
24 g
Protein
49 g
Fibre
14 g
Preparation
Cook the rice
- In a medium pot, combine the rice, ½ the turmeric, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice crosswise, then quarter.
- Halve and core the fennel bulb lengthwise; thinly slice crosswise.
- Zest and cut the lemon into 6 wedges.
Prepare the kofta
- In a large bowl, combine the bison, panko, 1 egg (double for 4 portions), ⅓ of the parsley, ½ the lemon zest, the remaining turmeric and S&P.
- Form into 6 oval-shaped patties (double for 4 portions, be careful as the turmeric may stain your hands).
Cook the kofta
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the kofta* and cook, partially covered, turning occasionally, 8 to 12 min., until cooked through.
Make the salad & tahini yogurt
- Meanwhile, in a second large bowl, combine the fennel, orange, juice of ½ the lemon wedges, ½ the remaining parsley, a drizzle of olive oil and S&P.
- In a medium bowl, combine the juice of 1 remaining lemon wedge, 1 tbsp water (double both for 4 portions), the yogurt, tahini, remaining lemon zest and S&P.
Plate your dish
- Divide the tahini yogurt between your plates and spread out in a circular motion.
- Top with the rice and salad.
- Garnish the rice with the salad topper and remaining parsley and top with the kofta.
- Serve the remaining lemon wedges on the side. Bon appétit!
