Tara Riddle: The luau rice bowl (recipe)

I love rice bowls. They are so versatile, and you can tailor make these dishes to satisfy any craving your little heart desires. My favorite summertime rice bowl however is the Luau Bowl, with its pineapple salsa.
I don’t know about you but one of my favorite herbs of all time is cilantro. There is something about the smell that takes me to my happy place. It is just so fresh, with its distinct flavor, and it goes great with tropical fruits. This recipe can be made with any type of meat but for mine I like to use bison strips from Black Rock Bison, located in Minden.
For this tropic dish you will need:
• Bison steak Pineapple
• Red Bell Peppers Onion
• Cilantro
• Lime
• Thai Jasmine Rice
First, we make the pineapple salsa. I like to use fresh pineapple, especially when it is in season. Dice the pineapple into bite sized chunks, and place in a serving bowl. Then you want to dice up the bell pepper, onion, and cilantro. Mix this all together, and add chopped fresh cilantro, and lime juice. I also like to grate my lime on my cheese grater for some lime zest.
It adds such a pop to your dish.
Next we want to make the jasmine rice and get it started.
Typically, for every cup of rice, use 1.5 cups of liquid. I like to use 1/2 coconut milk, 1/2 veggie stock for my 1.5 cups of liquid. Add some salt, and you are good to go.
Sometimes I add some coconut flakes to give it a fresher taste. I like to use a pressure cooker for my rice, but you can just as easily use a saucepan with a lid. Just keep an eye on it. Usually 20 minutes on low heat with the lid on is all it takes and it’s done.
Finally, we cook the steaks to our preferred temperature. I’m a medium kind of gal. You want to time this so that right when your rice gets done, your meat is done as well. Season your meat thoroughly with salt, pepper, and garlic. When your meat is done, let it rest for 5-7 minutes, then slice into strips.
Now you are ready to plate. First add the rice into your bowl, then top with pineapple salsa, and meat, and of course add a squeeze of lime, and more cilantro. Dinner is served.
Tara Riddle is a former restaurant industry professional who has gone rogue as a Coldwell Banker Select Real Estate agent.


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