-1 Cups Organic Whole Grain Brown Rice Jubilee (dry)
-Sweet Brown Rice. Short-Grain Brown Rice. Long-Grain Brown Rice.
-Whole-Grain Wehani Rice. Whole-grain Black Japonica Rice.
-1 Cup Chicken Stock
-1 Cup Water
-1 Tspn Olive Oil
-6-8oz. Wild Mushroom Mix (Portabello, Shiitake, & Crimini (sliced))
-4-6 Asparagus (ie. 1/2 bunch (trimmed & chopped))
-4oz Walnut (salted & toasted @ 400degrees for 7-10min)
-2 Bell Peppers (sliced 2″ rings)
-2 Carrots (thin shaved)
-2 Cloves Garlic (chopped)
-2 Sprigs Rosemary (de-leaved / maintain sprigs)
-1 Summer Squash (sliced .5″)
-1 Zucchini (sliced .5″)
-1 Medium Sweet Onion (sliced 1-1.5″)
-2 Tbspn Olive Oil
-1 Tbspn Balsalmic Vinegar
-Salt/Pepper, Cumin, Thyme, & Oregano to Taste
METHOD to the MADNESS:
-Combine Rice, Chicken Stock, Water, Olive Oil, & Rosemary Sprigs into a Pot.
-Heat to a Boil, Reduce Heat, Cover & allow to Simmer for ~45 minutes.
-Pull from Heat and allow to sit covered for 10 minutes.
-Remove Rosemary Sprigs Prior to Plating.
-Pre-Heat Oven to 400 Degrees.
-Place Walnuts on Baking Sheet, Lightly Salt, & Cook for 10-15 Minutes or until Golden Brown.
-Pull from Oven & set aside to Cool.
-Pre-Heat GRILL or Grill Pan over Medium-High Heat.
-In Large Dish THOROUGHLY Mix Vegetables w/ Olive Oil & Balsalmic Vinegar
-Season w/ Salt/Pepper, Cumin, Thyme, Oregano, & Rosemary Leaves.
-Place Seasoned Vegetables over GRILL.
-Asparagus / Mushroom: 4-6 Minutes.
-Garlic / Onion / Squash / Zucchini: 7-9 Minutes.
*NOTE: Allow Veggies to Rest over HOT Grill Grates w/ Minimal Shuffling = GREAT Char Marks.
-Pull from Grill Grates once TENDER.
Last, but NOT Least… Combine Rice, Walnuts, & Vegetables in a LARGE Mixing Bowl.
-Place Sliced Bell Pepper Rings upon Plate.
-Fill the Peppers w/ the Rice/Veggie Mix.
-Garnish with Shaved Carrots & Additional Seasonings to Taste.