Curry

Chile powder

Onion powder

Garlic powder

Arborio rice

Wild mushrooms

Frozen roasted bell peppers

Canned roasted bell peppers

Goat tenderloin .25 oz

Mushroom liquid

Concentrated chicken stock

Olive oil

Goat cheese crumbled

Romano or Parmesan cheese

Reconstitute the mushrooms for at least five minutes in a bowl of water. Remove the mushrooms and set them aside.

Add the concentrated chicken stock to the  mushroom liquid. Also add canned peppers, curry powder, and garlic powder and put on medium heat.

Cube the goat meat and coat it in chile powder, garlic powder, onion powder, and curry powder. Add a little salt and pepper. Toss it in hot olive oil on high heat for three or four minutes, not long enough to cook it through, and set it aside.

Sauté the mushrooms and then add both kinds of peppers. Add garlic powder, chile powder, and curry powder. Set aside.

Sauté the rice in hot olive oil over high heat until it is slightly browned. Reduce to medium heat. Add a half cup of the mushroom/curry liquid and stir until the starch from the rice has incorporated the liquid. Add more liquid. Repeat, At roughly twelve minutes add the mushrooms and peppers. Keep stirring. At sixteen minutes add the goat. Stir. The point is to always allow the liquid to combine with the rice starch to form a fairly thick sauce. At twenty minutes remove from the heat and stir in the goat cheese.

Plate. Top with Romano Parmesan.

Gregg