Goat Cheese and Brown Rice

This recipe was inspired by a dish I tried on my honeymoon down in Charleston, South Carolina at a wonderful restaurant called Circa 1886. The goat cheese rice served there was made from a special kind of rice that I cannot find in my hometown, but I've managed to make a version that I can enjoy, and that always reminds me of the lovely days spent down south with my honey :)

Serves 3-4
Ingredients:

1 cup brown rice
1 small can (14oz) chicken stock/broth, optional (use water instead)
6 oz goat cheese, any flavor
salt, pepper to taste

Add rice and broth to quart-size pan. Bring to boil, reduce heat immediately to low. Cover & cook rice for about 30 minutes. Remove cover, add goat cheese. Break it up a little if you aren't using crumbles. Stir the goat cheese in a little and recover. Cook for another 10-15 minutes until rice is tender. Remove from heat, stir to evenly distribute the goat cheese, add salt and pepper as you prefer.

I love to use lots of fresh cracked black pepper on top of each serving. The spice of the pepper is a nice contrast to the creamy goat cheese.

Enjoy!