Braised Goat with Wild Rice and Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Braised Goat with Wild Rice and Peas

YOUR SOLIN GENERATED RECIPE

Braised Goat with Wild Rice and Peas

Tender goat meat slow-braised in a savory aromatic broth, served over earthy wild rice and vibrant sweet peas for a comforting, nutrient-dense meal.

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NUTRITION

476kcal
Protein
48.5g
Fat
15.5g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

6 oz goat stew meat

0.5 cup cooked wild rice

0.5 cup green peas

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup beef bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a small heavy-bottomed pot or Dutch oven over medium-high heat.

  • 2

    Season the cubed goat meat with sea salt and black pepper, then sear in the pot until browned on all sides.

  • 3

    Add the diced yellow onion and minced garlic to the pot, sautéing for 2-3 minutes until the onion is translucent and fragrant.

  • 4

    Stir in the dried thyme, then pour in the beef bone broth, ensuring the meat is mostly submerged.

  • 5

    Reduce the heat to low, cover the pot tightly, and simmer for 60 to 90 minutes or until the goat is fork-tender.

  • 6

    During the last 5 minutes of cooking, stir in the green peas and allow them to heat through in the braising liquid.

  • 7

    Place the warm cooked wild rice in a serving bowl and top with the braised goat and peas, finishing with a spoonful of the remaining savory broth.

Braised Goat with Wild Rice and Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Braised Goat with Wild Rice and Peas

YOUR SOLIN GENERATED RECIPE

Braised Goat with Wild Rice and Peas

Tender goat meat slow-braised in a savory aromatic broth, served over earthy wild rice and vibrant sweet peas for a comforting, nutrient-dense meal.

NUTRITION

476kcal
Protein
48.5g
Fat
15.5g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

6 oz goat stew meat

0.5 cup cooked wild rice

0.5 cup green peas

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup beef bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

  • 1

    Heat the extra virgin olive oil in a small heavy-bottomed pot or Dutch oven over medium-high heat.

  • 2

    Season the cubed goat meat with sea salt and black pepper, then sear in the pot until browned on all sides.

  • 3

    Add the diced yellow onion and minced garlic to the pot, sautéing for 2-3 minutes until the onion is translucent and fragrant.

  • 4

    Stir in the dried thyme, then pour in the beef bone broth, ensuring the meat is mostly submerged.

  • 5

    Reduce the heat to low, cover the pot tightly, and simmer for 60 to 90 minutes or until the goat is fork-tender.

  • 6

    During the last 5 minutes of cooking, stir in the green peas and allow them to heat through in the braising liquid.

  • 7

    Place the warm cooked wild rice in a serving bowl and top with the braised goat and peas, finishing with a spoonful of the remaining savory broth.