Bison One-Pot Dinner
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Dinner is easy with this simple bison one-pot dinner, filled with harvest grains and wilted greens. Read on to find out more about ground bison vs. ground beef and how to cook ground bison.
This morning when I headed out the door, the temperature had not yet climbed above 70. There was a difference in the air, a slight chill breeze that, however gentle, was working to push off the stifling humidity and heat we’re used to in Texas Septembers.
I welcome our weather when we return from Christmases in snowy Minnesota, but the day after a terrible sunburn on the soccer sidelines, I just want to wrap myself in everything autumn.
I wouldn’t consider our dinners complicated, but lately I’ve felt the need to make them even more simple.
This is partly because of my older son’s developing pickiness (he used to be such a good eater) and partly because I’ve been taking a harder look at what I eat. And by extension, what the rest of the family eats.
Compared to some, we eat pretty darn well, but eating more vegetables and fewer sugary snacks is something likely everyone should do.
one pot dinner recipes
One-pot dinners are similar to casseroles in that they’re extremely easy to make and filled with a variety of ingredients, but they actually require less time than a casserole.
Plus only one pan to clean up? Hello awesome.
Truth be told, though, eating salads gets kind of tiring, and my kids aren’t likely to scoop up a forkful of southern-style collards or kale.
But when you cook everything in one pot, however, something clicks in people’s minds, and those foods they pushed aside are suddenly easier to eat.
Maybe it’s the power of the casserole — we look to those creations whenever we need comfort or warmth on a chilly day. They’ve made millions of children eager to eat carrots, peas, greens, mushrooms, and every other vegetable that can be thrown in among meat and sauce.
bison one-pot dinner
This bison one-pot dinner comes together quickly and can easily be customized based on what you have in your pantry.
I used a harvest grain blend from Trader Joe’s, but you can also use quinoa, pearl couscous, orzo, or rice. Most stores these days have rice blends, thanks in part to food bloggers making alternative grains hip again!
Just be sure to have extra liquid on hand in case you need more, and keep an eye on the grains while cooking. Some grains like brown rice need more time, while couscous and orzo cook rather quickly.
When it comes to the greens, baby kale is easy to use — no chopping required. You can also use baby spinach, or take the time to chop up Swiss chard or large kale leaves.
Remember that the greens will wilt down quite a bit! You might have to squeeze them into your pan at first, but they will soon cook down to half the size or less.
This bison one-pot dinner reminds me a lot of my kale and quinoa stuffed squash. In fact, roasted acorn or butternut squash would be an excellent addition to this dish, if you happen to have some on hand.
ground bison vs. ground beef
While ground bison is becoming much easier to find in many mainstream grocery stores, there are still many readers who may be unfamiliar with ground bison.
Even though ground bison is similar to ground beef, there are a few key differences between the two red meats.
Bison has a lower fat content and higher protein content than beef, but has a very similar flavor. In fact, you may notice that bison has a fuller, richer flavor than beef without any gameyness.
how to cook ground bison
Ground bison can be cooked the same way as other ground meats, but will cook down less and produce fewer “drippings” due to the low fat content.
Ground bison is also very good in recipes that use binders, such as meatballs, or in recipes that use sauces or plenty of liquid, like this Bison One-Pot Dinner recipe.
ground bison recipes
My family loves Baked Bison Meatballs — simmer them in your favorite pasta sauce for a twist on the standard spaghetti and meatballs.
When it’s grilling season, we turn to juicy ground bison burgers.
Because ground beef and ground bison are so similar in flavor, you can substitute ground bison for ground beef in many of your favorite recipes.
Try it in Beef and Green Bean Stir Fry, 5-Way Cincinnati Chili, or even in Tex-Mex Sweet Potatoes.
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Bison One-Pot Dinner
- 1 pound ground bison
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 to 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 cup 1 cup harvest grains blend, or quinoa, pearl couscous, or rice
- 2-3 cups chicken stock
- 4 cups packed torn greens
- Balsamic vinegar, optional
- In a large saute pan, cook bison, onion, and garlic until bison is browned. Be sure to break up the pieces as you cook. Stir in salt, pepper, cumin to taste, cayenne, and tomato paste.
- Stir in grains, then add 2 cups chicken stock. Bring to a light boil, then cover and reduce heat. Let simmer for about 20 minutes, stirring occasionally and adding more stock as needed to prevent sticking and allow grains to cook.
- Add the greens on top and cover again. Let cook for about 5 minutes. Stir greens through the dish and serve, with balsamic vinegar drizzled over the top, if desired.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
I’ve been making this recipe as it is written for a couple years now. My family loves it, it’s a regular at our house. Worth a trip to Trader Joe’s for the harvest grains. They do always take a little longer than 20 minutes to be cooked all the way. Maybe it’s my high altitude? But really good recipe, found when searching for things to do with ground bison. Thanks for posting it!
Hi Amanda, I’m so glad you like the recipe! I am at sea level, and high altitude does often make things take longer to cook. The liquid can evaporate faster too, so keep that in mind if you have any issues. Thanks for stopping by!
It doesn’t day when to add the cayenne. I’m assuming it’d when you add in the cumin, right? I just almost didn’t add it because it wasn’t in the instructions. ????
Hi Michelle, thanks for catching this! Yes, the cayenne is added with the other spices.
I followed the recipe as is, using red onion, couscous, and Swiss chard from the garden for my greens. THEN – I stuffed the mix into bell peppers! There was enough for 12 halves of peppers (bison package came in 1 and 1/4 lbs), so I froze half of them for another day. They were a hit!
What a great idea! I’ll have to try that myself. Thanks for sharing!