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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This can be served as a first course or as a nice lunch dish. I substituted low-cholesterol bison for ground lamb or beef. Serve with warm naan and yogurt or a yogurt dip, and fresh herbs such as fresh parsley and/or mint. Ingredients:
1 onion, peeled and thinly sliced |
1/2 lb ground bison |
4 tbsp olive oil |
1/4 cup black japonica blend , washed |
1/2 cup water |
1/2 tsp salt |
1/4 tsp freshly ground black pepper |
1/2 tsp allspice |
6 apples, can substitute quinces |
6 tbsp granulated sugar |
1 cup low sodium beef broth |
1/4 cup fresh lime juice |
1/2 cup brown sugar |
1/4 cup balsamic vinegar |
1/4 tsp saffron, dissolved in 1 tbsp hot water |
Directions:
1. Brown onion and meat in 4 tbsp oil. Add rice, 1/2 cup water, salt, pepper, and allspice. Mix thoroughly. Cover and simmer for 15 minutes over low heat.
2. Wash the apples. Cup off tops and set aside. Hollow out the apples using a knife tip or melon baller, leaving a shell of about 1/2 inch thick.
3. Sprinkle each apple with 1 tbsp sugar and then fill with the stuffing.
4. Replace the tops and place the apples in a well-oiled baking dish. Pour the broth around the apples. Cover and bake for 30 minutes in a 350 degree oven.
5. In a saucepan, combine lime juice, brown sugar, vinegar, and saffron water. Pour this over the apples. Cover and simmer 45 minutes to an hour longer, occasionally basting with the pan juices.
6. Check to see if the fruit is tender and adjust seasonings to taste, including sugar and lime juice. Serve in the same baking dish or on a platter with sauce beneath the apples.
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