Monthly Archives: November 2014

Venison Mixed Rice

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Ingredients 3/4 Cup White Basmati Rice (uncooked , cook according to package instruction) 1 Lb. Ground Venison 2 Medium Carrots 2 Celery Stalks 1 Clove Garlic (crushed) 2 Tbsp Finely Chopped Parsley 2 Tbsp Red Palm Oil (or Coconut Oil) 3/4 Cup Chicken Broth (or Water) 2 Tsp. Ground Cinnamon 2 Tsp. Tumeric 1/4 Tsp […]

Squash Rice Pudding

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My inspiration for this recipe came partly from a traditional Iranian dessert called “Shole-Zard” (saffron rice pudding), and partly from the need to use up some squash puree sitting in my fridge 🙂 I’ve made this pudding several times now and love it! I have used both white Basmati rice and white sushi rice and […]