Healthy Recipe, Bison Wraps

Ground bison is leaner and more nutrient-dense than beef yet offers a similar flavor. In this gently tweaked recipe from “Smithsonian American Table: The Foods, People, and Innovations That Feed Us” (Harvest, $40), chef Nico Albert, a citizen of the Cherokee Nation, combines it with mineral-rich wild rice to tuck into lettuce leaves. Adapt it for vegans by replacing the bison with more mushrooms. Serves 4-6. – Susan Puckett

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 pound ground bison
• 8 ounces portobello or other sturdy wild mushrooms
• ¼ cup dried cranberries
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon ground black pepper
• 2 teaspoons ground sumac (or grated zest and juice of 1 lemon)
• 2 cups cooked wild rice (or wild rice blend)
• ½ cup small-diced jicama
• ½ cup small-diced celery
• ½ cup chopped fresh herbs (parsley, mint, cilantro, or combination)
• ½ cup chopped scallions
• Little gem or romaine lettuce leaves

Instructions

1. In a large skillet, heat the oil over high heat. Add the bison and sauté, breaking the meat into crumbles with a wooden spoon until the meat is cooked and some browned bits stick to the pan.
2. Add the mushrooms, cranberries, salt, pepper, and sumac (or lemon juice and grated rind). Continue to cook, stirring frequently.
3. When the mushrooms have softened, add 1 cup of water and stir, scraping the bottom of the pan to loosen up the flavorful browned bits. Cook until almost all the moisture has evaporated.
4. Add the wild rice, jicama, and celery and stir to combine. Remove the pan and stir the herbs and scallions when the mixture is heated.
5. To serve, spoon the mixture into the lettuce leaves and eat taco-style.

Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.