Recipe:Goat pilaf

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This recipe is approved by RWs self-appointed culinary expert
Hojimachong's yummy goat pilaf


  • 1/8 cup of vermicelli, cut into 1 inch pieces
  • 2 cups Jasmine or Basmati rice
  • 1 1/2 cups goat stock
  • olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 lb goat meat chunks
  • 1/2 tsp cumin
  • pinch turmeric
  • pinch of saffron threads
  • pinch allspice

salt and pepper to taste


  • Salt and pepper meat, brown, and set aside
  • Sautee garlic in olive oil, reduce heat and add vegetables. Sweat until soft.
  • Turn up heat and add rice and noodles until coated with oil and just starting to brown
  • Add enough stock to cover rice, and spices and goat; bring to boil
  • Reduce heat and simmer covered until moisture is absorbed

Serve and enjoy.