in Recipes

Ernie's goat cheese and rice stir-fry with kidney beans

updated

Spread the love

Ingredients for 2 servings:

  • 200 g rice
  • 350 ml water
  • 100 g goat’s cheese
  • 1 can kidney beans
  • some tomato paste
  • 1 m.-sized egg(s)
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

as a side dish, party salad or standalone dish

Bring water to a boil with a little salt. Add the rice and simmer gently, covered. Drain the kidney beans and add the reserved liquid to the rice. Simmer the rice until it has completely absorbed the liquid and is firm to the bite. Stir in the goat’s cheese, egg, and kidney beans and season. Sprinkle with fresh herbs, if desired. It’s also delicious cold as a salad. Serve with fresh iceberg lettuce.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mango dip

Roasted goat shoulder