AFFORDABLE DINNER
Mild Venison Vegetable Rice Skillet
★ Kid-ApprovedAn easy, wholesome recipe made without gluten or yeast ingredients—created for real families and real grocery budgets.
TIME30 minESTIMATED COST$2.74 per servingDIETGluten free + yeast free
WHAT YOU'LL NEED
Ingredients
- ✓1 pound ground venison
- ✓3 cups cooked rice
- ✓3 cups frozen peas and carrots
- ✓1 small onion, diced
- ✓1 can (14.5 ounces) diced tomatoes, drained
- ✓1 tablespoon olive oil
- ✓1 teaspoon paprika labeled gluten free
- ✓1/2 teaspoon garlic powder
- ✓1/2 teaspoon salt
- ✓Black pepper to taste
LET'S COOK
Directions
- 1Heat the oil in a large skillet over medium heat
- 2Add the onion and cook 4–5 minutes, until softened
- 3Add the venison and cook, breaking it into small pieces, until browned and it reaches 160°F
- 4Stir in the paprika, garlic powder, salt, pepper, peas and carrots, and tomatoes
- 5Cook 5–6 minutes, stirring occasionally, until the vegetables are hot
- 6Stir in the rice and cook 4–5 minutes more, until steaming throughout
- 7Divide among four bowls
- 8Refrigerate leftovers within 2 hours and use within 3–4 days
FROM RECIPE TO GROCERIES
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