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

4 comments:

  1. I may have to try kangaroo on the family again. My eldest likes it but hubby isn't keen.

    ReplyDelete
    Replies
    1. Hi Joanne, I have found with the roo meat that we don't tell people till after the meal and most people are amazed that this is what they ate. They assume that it was beef. It is preconception of what it is going to taste like :)
      Good luck

      Meg

      Delete
  2. I'll definitely give this recipe a go thanks. Roo is the only meat we eat in our household - aside from occasional free range organic chook or pest meat like rabbit or wild goat.

    Just stumbled across your blog and looking forward to following.

    ReplyDelete
    Replies
    1. Thanks Tricia for following. Love your blog too! Yes we eat free range organic chook too - haven't yet had rabbit or goat, but have had camel - wondering why we don't eat more of that too!

      Meg

      Delete

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