BOOKS, WRITING, LIFE
My birthday party meant cups and cups of leftover rice from catering. I’ve made lots of things with them including baked rice and cheese balls (arancini), fried rice, and black bean veggie soup.
This soup was so easy, once I tossed everything in there and put the lid on, it literally cooked itself. With fall’s cooler temperatures right around the corner, can’t wait to make this again.
Experimenting with a baked goat cheese recipe moved this item to the top of my appetizer list. Roll a log of goat cheese in any combination of nuts and dried fruit, then drizzle with honey (I used cranberries and lime chili cashews).
Bake at 180C/350F for 7-11 minutes (depending on how spreadable/gooey you want the cheese). Serve. Seriously, you’ll want to make another, especially if this Labor day weekend the grill is taking longer than usual.
Greatest part about the dish is that you can within 10 minutes.
Let me know what combo your palate prefers. Enjoy!
I’ve made Black Bean Quinoa Burgers before as meat alternatives. Tuna burgers take your patty to a whole new level. You may want to add breadcrumbs and an extra egg like I had to do to get a comparable thickness and consistency. They were so delicious, I ate them with salsa and no bun.