Buffalo and wild rice stew (slow cooker/crockpot)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 lbs buffalo steak/trip tip (becomes closer to 1 lb after you trim all the fat off), sliced into fajita-like strips2.5 cups mixed braising greens (kale, purple kale, collard greens, chard, frisee)2 leeks, white parts sliced thick3 carrots, cut into thick chunks1/2 an onion, minced1.5 cups chopped crimini mushrooms1 can fire-roasted tomatoes4 cups chicken broth1.5 cups rice (i do a mix of black wild rice and long grain brown rice, plus some jade or indonesian volcano rice if available)2 bay leaves1/2 tbsp paprikasalt & pepper
Just put everything in the crockpot and cook on low for 8 hours. You can brown the meat in oil in a pan first, but that's more to maintain the color of the meat than improve the flavor of the dish... so I don't do it to avoid the added fat from the oil. The greens will shrink down a lot, so if the pot is totally overcrowded at first, don't worry too much. Give it a stir after an hour or two, if possible, to make sure everything ends up submerged in cooking liquid!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ELUSTERMAN.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ELUSTERMAN.
Nutritional Info Amount Per Serving
- Calories: 366.6
- Total Fat: 4.3 g
- Cholesterol: 83.0 mg
- Sodium: 1,515.0 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 8.2 g
- Protein: 42.9 g
Member Reviews