I’d like to share a recipe that I created today to help myself stay on track with my Weight Watchers plan in a healthy and delicious way. I did get some of the recipe off of the rice box, but I adapted it.
Bison Steak and Risotto
- 2 6 ounce Bison Steaks
- 1 cup Rice
- 1/2 cup chopped onion (I used organic green onions)
- 1/2 cup chopped pepper (I used organic red bell pepper)
- 2 table spoons of a healthy cooking oil (I used canola, olive oil would work too)
- 3 cups broth, or 3 cubes bullion in some water (I used 2 cubes beef, and 1 cube chicken)
- Seasonings (I used a tablespoon of pepper, and a teaspoon of celery salt)
- Partially Grill steaks on a home grill (such as a George Foreman grill)
- Saute onions and peppers in a medium pan with oil (if desired add drippings)
- Add rice and desired spice to pan, and stir until rice is coated in oil, and all is mixed well
- Add broth to pan, stir and let simmer until all moisture is absorbed, occasionally stirring
- Add remaining spices to steaks, add to plates (1/2 to 1/4 of pan each)
- Finish cooking steaks in pan till done as desired
- Cut steaks to desired size (1 steak each plate to 1/2 steak each plate)
If you divide the dish in half the dish is worth 14 points. If you split it between 4 people it’s worth 7 points.
This assumes that the bison steak you use is only worth 4 points per steak for 8 total. Keep in mind that different cuts are worth different amounts point-wise. There’s another 4 points for each Tablespoon of oil, making 8 total. There’s also 12 points for the cup of rice. The vegetables are free as far as points go, and you can add more (say, a full cup each of onions and peppers, maybe a cup of tomatoes) for “additional satisfaction” as they say in the Weight Watchers suggested recipe books. You can cut points by using less oil or rice.