Bison and Collard Green Picadillo with Fragrant Basmati Rice

Rinse the basmati rice under cold water until clear. Combine with water in a saucepan and bring to a boil; cover, reduce heat to low, and steam for 18 minutes. Fluff with a fork and set aside.

In a heavy-bottomed skillet over medium-high heat, brown the ground bison. Break it up with a wooden spoon until it is deeply caramelized and fragrant.

Add the diced carrots and the white parts of the scallions to the skillet. Sauté until the carrots are tender and the scallions are softened, about 5 minutes.

Stir in the chopped collard greens, allowing them to wilt into the meat juices. The greens should turn a vibrant, deep green.

Season generously with a dash of rice vinegar and a sprinkle of za'atar for acidity and depth.

To plate, create a base of fluffy basmati rice. Spoon the savory bison and collard picadillo over the top. Garnish with the fresh green tops of the scallions and serve hot.