What are the main ingredients in Southern-spiced Ostrich & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Southern-spiced Ostrich & Rice?

Calories: 752, Carbs: 90 grams, Fat: grams, Protein: 40.4 grams, Sugar: 13.9 grams, Salt: 786 grams

How do I prepare Southern-spiced Ostrich & Rice?

READY. STEADY. COOK!: Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 6-7 minutes until soft and caramelised, shifting occasionally. Remove ½ the caramelised onion from the pot and set aside. Keep the other ½ in the pot. RICE, RICE BABY: Return the pot, with the reserved onion, to a medium-high heat. Add the rinsed rice and toast for 1 minute, shifting frequently. Submerge in 300ml of water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for 10 minutes until tender. Drain, if necessary, and stir through ½ the chopped parsley. Cover to keep warm. MAKE MINCEMEAT OF THIS RECIPE: Place a pan over medium heat with a drizzle of oil. When hot, add the tomato paste. Fry for 1-2 minutes, shifting constantly. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes or until browned, shifting occasionally. LEKKER LOUISIANA FOOD: When the mince is browned, add the remaining caramelised onion, the Louisiana seasoning (to taste), and the green pepper slices to the pan. Cook for 1-2 minutes until combined, shifting occasionally. Add the juice of 2 lemon wedges, a sweetener of choice, and seasoning. A PARTY ON YOUR PALATE: Plate up the fluffy rice and top with the spiced mince mixture. Dollop over the sour cream. Garnish with the remaining parsley. Serve any remaining lemon wedges on the side. Time to dine, Chef!

What should be prepared from my kitchen to make Southern-spiced Ostrich & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Southern-spiced Ostrich & Rice

Name: Southern-spiced Ostrich & Rice
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

Dive into this quick Southern-spiced ostrich mince & green pepper recipe. It comes with the bells & whistles of fragrant & fluffy jasmine rice, dressed with sour cream, a squeeze of lemon juice & fresh parsley.

Southern-spiced Ostrich & Rice

with green bell pepper, sour cream & fresh parsley

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Fresh Parsley
Green Bell Pepper
Green Bell Peppers
Jasmine Rice
Lemon
Lemons
Louisiana Seasoning
Onion
Onions
Ostrich
Ostrich Mince
Sour Cream
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

READY. STEADY. COOK!
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft and caramelised, shifting occasionally. Remove ½ the caramelised onion from the pot and set aside. Keep the other ½ in the pot.
RICE, RICE BABY
Return the pot, with the reserved onion, to a medium-high heat. Add the rinsed rice and toast for 1 minute, shifting frequently. Submerge in 150ml of water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for 10 minutes until tender. Drain, if necessary, and stir through ½ the chopped parsley. Cover to keep warm.
MAKE MINCEMEAT OF THIS RECIPE
Place a pan over medium heat with a drizzle of oil. When hot, add the tomato paste. Fry for 1-2 minutes, shifting constantly. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes or until browned, shifting occasionally.
LEKKER LOUISIANA FOOD
When the mince is browned, add the remaining caramelised onion, the Louisiana seasoning (to taste), and the green pepper slices to the pan. Cook for 1-2 minutes until combined, shifting occasionally. Add the juice of 1 lemon wedge, a sweetener of choice, and seasoning.
A PARTY ON YOUR PALATE
Plate up the fluffy rice and top with the spiced mince mixture. Dollop over the sour cream. Garnish with the remaining parsley. Serve any remaining lemon wedges on the side. Time to dine, Chef!

Onion - 1
Jasmine Rice - 100ml
Fresh Parsley - 4g
Tomato Paste - 15ml
Ostrich Mince - 150g
Louisiana Seasoning - 10ml
Green Bell Pepper - 1
Lemon - 1
Sour Cream - 50ml

Download the Recipe

Serves 2

READY. STEADY. COOK!
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 6-7 minutes until soft and caramelised, shifting occasionally. Remove ½ the caramelised onion from the pot and set aside. Keep the other ½ in the pot.
RICE, RICE BABY
Return the pot, with the reserved onion, to a medium-high heat. Add the rinsed rice and toast for 1 minute, shifting frequently. Submerge in 300ml of water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for 10 minutes until tender. Drain, if necessary, and stir through ½ the chopped parsley. Cover to keep warm.
MAKE MINCEMEAT OF THIS RECIPE
Place a pan over medium heat with a drizzle of oil. When hot, add the tomato paste. Fry for 1-2 minutes, shifting constantly. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes or until browned, shifting occasionally.
LEKKER LOUISIANA FOOD
When the mince is browned, add the remaining caramelised onion, the Louisiana seasoning (to taste), and the green pepper slices to the pan. Cook for 1-2 minutes until combined, shifting occasionally. Add the juice of 2 lemon wedges, a sweetener of choice, and seasoning.
A PARTY ON YOUR PALATE
Plate up the fluffy rice and top with the spiced mince mixture. Dollop over the sour cream. Garnish with the remaining parsley. Serve any remaining lemon wedges on the side. Time to dine, Chef!

Onion - 1
Jasmine Rice - 200ml
Fresh Parsley - 8g
Tomato Paste - 30ml
Ostrich Mince - 300g
Louisiana Seasoning - 20ml
Green Bell Pepper - 1
Lemon - 1
Sour Cream - 100ml

Download the Recipe

Serves 3

READY. STEADY. COOK!
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 6-7 minutes until soft and caramelised, shifting occasionally. Remove ½ the caramelised onion from the pot and set aside. Keep the other ½ in the pot.
RICE, RICE BABY
Return the pot, with the reserved onion, to a medium-high heat. Add the rinsed rice and toast for 1 minute, shifting frequently. Submerge in 450ml of water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for 10 minutes until tender. Drain, if necessary, and stir through ½ the chopped parsley. Cover to keep warm.
MAKE MINCEMEAT OF THIS RECIPE
Place a pan over medium heat with a drizzle of oil. When hot, add the tomato paste. Fry for 1-2 minutes, shifting constantly. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes or until browned, shifting occasionally.
LEKKER LOUISIANA FOOD
When the mince is browned, add the remaining caramelised onion, the Louisiana seasoning (to taste), and the green pepper slices to the pan. Cook for 2-3 minutes until combined, shifting occasionally. Add the juice of 3 lemon wedges, a sweetener of choice, and seasoning.
A PARTY ON YOUR PALATE
Plate up the fluffy rice and top with the spiced mince mixture. Dollop over the sour cream. Garnish with the remaining parsley. Serve any remaining lemon wedges on the side. Time to dine, Chef!

Onions - 2
Jasmine Rice - 300ml
Fresh Parsley - 12g
Tomato Paste - 45ml
Ostrich Mince - 450g
Louisiana Seasoning - 30ml
Green Bell Peppers - 2
Lemons - 2
Sour Cream - 150ml

Download the Recipe

Serves 4

READY. STEADY. COOK!
Place a pot over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 7-8 minutes until soft and caramelised, shifting occasionally. Remove ½ the caramelised onion from the pot and set aside. Keep the other ½ in the pot.
RICE, RICE BABY
Return the pot, with the reserved onion, to a medium-high heat. Add the rinsed rice and toast for 1 minute, shifting frequently. Submerge in 600ml of water. Pop on the lid and bring to the boil. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam, with the lid on, for 10 minutes until tender. Drain, if necessary, and stir through ½ the chopped parsley. Cover to keep warm.
MAKE MINCEMEAT OF THIS RECIPE
Place a pan over medium heat with a drizzle of oil. When hot, add the tomato paste. Fry for 1-2 minutes, shifting constantly. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-5 minutes or until browned, shifting occasionally.
LEKKER LOUISIANA FOOD
When the mince is browned, add the remaining caramelised onion, the Louisiana seasoning (to taste), and the green pepper slices to the pan. Cook for 2-3 minutes until combined, shifting occasionally. Add the juice of 4 lemon wedges, a sweetener of choice, and seasoning.
A PARTY ON YOUR PALATE
Plate up the fluffy rice and top with the spiced mince mixture. Dollop over the sour cream. Garnish with the remaining parsley. Serve any remaining lemon wedges on the side. Time to dine, Chef!