Kangaroo and Brown Rice Paella

Well, this is not paella in the traditional way, yet it certainly worked for us.  It was absolutely delicious and I just used what I had in the fridge and kitchen (no running to the shops at the last minute).  I used kangaroo steak as this is one of the main meats that we eat now really for environmental reasons and also because we love it.  There are huge benefits to be had by eating kangaroo.  It is really high in iron, they are free range (not fed on anything that you would rather not be ingesting yourself), there is barely any fat in the meat and the roos themselves have so little impact on the environment.  Living in Australia, I do think that we should eat more kangaroo, so we do.  

That being said, here is how I made dinner last night:

Kangaroo and Brown Rice Paella, Serves 6

2 brown onions, diced

2 tabs olive oil

2 cloves garlic

600g kangaroo steak, sliced

2 tsp turmeric

2 cups brown rice

2 tins of diced tomato

4 cups of chicken stock

1 capsicum, sliced

2 large carrots, julienne

1 cup of peas

1 tin of cannellini beans, drained

Heat your heavy based pan and pour the oil in.  Add the steak.  Remove the steak when brown. 

Add the onion and garlic and saute the onion and garlic until clear.  Add the turmeric, rice, tins of tomato, and stock.  Bring to the boil and turn down to medium.  Add the carrots and peas.  Stir occasionally ensuring that you don't burn the bottom.  Cook until the rice is nearly cooked (about 20 mins).  Add the steak back in, and the capsicum and cannellini beans and serve once the rice is cooked.  

Add a dash of chilli flakes for those who love the heat! 

If you have any coriander, sprinkle that on at the end. 

YUM!  

x Meg