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
Southern-spiced Ostrich & Rice
with green bell pepper, sour cream & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 45 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Southern-spiced Ostrich & Rice?
The preparation time for Southern-spiced Ostrich & Rice with green bell pepper, sour cream & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Southern-spiced Ostrich & Rice with green bell pepper, sour cream & fresh parsley?
The total time required to make Southern-spiced Ostrich & Rice with green bell pepper, sour cream & fresh parsley is between 35 and 45 minutes.
How many servings does Southern-spiced Ostrich & Rice provide?
4 servings
What are the main ingredients in Southern-spiced Ostrich & Rice?
Fresh Parsley, Green Bell Pepper, Green Bell Peppers, Jasmine Rice, Lemon, Lemons, Louisiana Seasoning, Onion, Onions, Ostrich, Ostrich Mince, Sour Cream, Tomato Paste
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?
Fresh Parsley, Green Bell Pepper, Green Bell Peppers, Jasmine Rice, Lemon, Lemons, Louisiana Seasoning, Onion, Onions, Ostrich, Ostrich Mince, Sour Cream, Tomato Paste
How many calories does Southern-spiced Ostrich & Rice have?
752 calories
How much fat content does Southern-spiced Ostrich & Rice have?
grams
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