2 pounds lean ground bison
¼ cup chopped flat-leaf parsley
⅛ cup chopped mint
¼ chopped toasted almonds
¼ chopped raisins
1 cups cooked saffron rice (recipe below)
⅛ tsp ground black pepper
2 tbsp olive oil
2 tsp coarse salt
½ cup basmati rice
1 pinch saffron
1 cup water
½ tsp salt
1 tsp olive oil
1 yellow onion, small dice (about 1½ cups)
1 bay leaf (fresh or dry)
1 sprig fresh oregano (or ½ tsp dry)
2 cloves garlic, peeled and roughly chopped
2 tbsp tomato paste
¼ cup olive oil
2 tsp salt
2-28 oz cans of canned tomatoes, chopped (preferably San Marzano)
1 cup nonfat yogurt
2 tsp lemon juice
1 tbsp water
Small pinch of saffron
1 tbsp chopped flat-leaf parsley
1 tbsp chopped mint
⅛ tsp coarse salt
1 tbsp extra-virgin olive oil
Yields about 24 golf-ball-sized meatballs.
2 cups lentils
1 large onion, chopped (about 2 cups)
2 carrots, chopped (about 1 cup)
2 celery stalks, minced (about 1 cup)
2 tsp salt
1 clove garlic, minced
4 sprigs thyme, picked (about 1 tbsp)
¼ cup olive oil plus 2 tbsp
3 tbsp tomato paste
½ lb button mushrooms, sliced (about 3 cups)
½ bunch parsley, chopped (about ½ cup)
½ cup bread crumbs
½ cup Parmesan cheese, grated
¼ cup chopped walnuts
Combine the lentils with two quarts of water in a medium-sized stock pot and bring to a boil over a high flame.
Reduce the heat to low, and simmer until the lentils are soft but not falling apart (about 25 minutes). Strain the lentils through a colander and allow to cool.
Sauté the carrots, onions, celery, garlic, thyme, and salt with one-fourth cup of olive oil in a large frying pan over a medium-high heat, stirring frequently (about 10 minutes).
When the vegetables are tender and just beginning to brown, add the tomato paste and continue to cook, stirring constantly for three minutes. Add the mushrooms, and continue cooking, stirring frequently for 15 more minutes. Remove the vegetables from the pan, and allow to cool.
Combine the rest of the ingredients in a large mixing bowl with the cooled vegetables and lentils, and mix by hand until thoroughly incorporated.
Drizzle the rest of the olive oil into a large baking dish (9x12), making sure to evenly coat the entire surface (use your hand to help spread the oil).
Roll the mixture into round, golf-ball-sized meatballs, making sure to pack the meat firmly.
Place the balls into the oiled baking dish so that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.
Roast until firm and cooked through (about 30 minutes).
Allow the meatballs to cool for five minutes before removing from the tray.