Hot Pot Recipe

Inspired by Counter-

Time30m

Serves4

Bison, mustard greens, carrot, broken rice, egg, brunswick tea, pickles

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Ingredients

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1
Prepare the Broth
In a large pot, bring the brewed Brunswick tea to a simmer over medium heat.
2
Cook the Bison
Add the sliced bison meat to the simmering tea broth and cook for about 5-7 minutes until the meat is tender.
3
Add Vegetables
Stir in the chopped mustard greens and sliced carrots. Cook for an additional 3-5 minutes until the greens are wilted and the carrots are tender.
4
Prepare the Rice
While the vegetables are cooking, prepare the broken rice according to package instructions.
5
Cook the Eggs
In a separate pan, fry the eggs to your desired doneness.
6
Assemble the Hot Pot
In serving bowls, place a portion of the cooked broken rice. Ladle the hot bison and vegetable mixture over the rice, top with a fried egg, and serve with pickles on the side.