This is super-delicious, freshly vibrant, and low-stress because cooked vegetables sit on the counter until you’re ready to eat.
Here’s how to do it:
Put up some black forbidden rice or perhaps brown rice.
Grill vegetables in a grill pan over hot fire, basting with flavored olive oil (with pastry brush) before placing oil-side down on grill, and baste top. Cover grill to stop flares. Watch carefully and move around to prevent burning. Takes just a couple minutes if fire is hot.
Remove and serve warm or room temperature with perhaps some black forbidden rice and Asian vinaigrette.
Or take in Italian route with oregano in the oil, and fresh basil in some brown rice(?) with fresh tomato slices.
Light a charcoal fire.
Chop garlic and add to olive oil with S&P. Optional: tarragon or rosemary.
Sweet peppers, cut in half and remove seeds and ribs
Eggplant — Love Thai. Cut in half lengthwise and then into 4” pieces. If using large eggplant, cut off outside lengthwise and then into 1/2” or wider slices.
Onions, especially summer onions — peeled and cut in half if not too large. Otherwise cut into segments. I think it would be a good idea to stick a toothpick or soaked skewer through ‘em so they don’t fall apart and burn.
Zucchini, cut like eggplant — trim outside, then cut into 4” lengths and thick-ish slices.
Mushrooms — wash and de-stem, leaving whole. I like cremini. Portobello of course if you have ‘em.
Cooking black rice: Wash rice 4-5 times. Put in rice cooker and add 1 c rice to 1-3/4 c water. Cook like brown rice.
Alternately, put into small saucepan and cook for 30 minutes.
I have been cooking a lot of rice and grains with my beloved rice cooker. Putting up a batch when I leave the house makes for happy eating upon returning home with an appetite.
Brown rice, cooked and cooled, tossed with champagne vinegar and olive oil
Arugula, rinsed and dried somewhat
Carrots, 2, sliced thin with knife or with mandolin
Nuts — pepitas are good
Romano, freshly grated
Lemon juice from 1/2 lemon
Olive oil – 3x lemon juice
Mix up dressing and put in bottom of large, preferably narrow, bowl
Put in: arugula, carrots and scallions, and toss.
Lay greens on top of rice, and sprinkle on pepitas and grated romano
Other options: pine nuts, olives
Once you get a rice cooker, you may want to not stop exploring the universe of rice varieties (not to mention yummy steel-cut oats for breakfast). For such an exploration, here’s a recipe that combines farro and black forbidden rice, cooked separately and cooled on a sheet pan. Mix in roasted cauliflower, steamed dandelion greens with a champagne vinegar dijon vinaigrette, and it’s stick-to-the-ribs delicious! Gilding the lily with some sweet on-hand cherry tomatoes and pepitas. Roasted butternut squash and/or other winter squash in lieu of cauliflower is Chef Thomas Keller’s recipe.
Farro, 1 c
Black forbidden rice, 1 c
1/2 onion, chopped
Dandelion greens, 1/2 bunch, rinsed well and cut off tough bottom stems — steam in rice cooker for 10 minutes at end of one grain’s cycle
Cauliflower florets, roasted w/ olive oil, S&P
Vinaigrette made with champagne vinegar & mustard
Optional: cherry tomatoes
roasted butternut squash, sautéed first in butter in sauté pan
Cook two separate batches of farro and rice. When each is done, remove to sheet pan, spread out and cool. (Tip: tastier farro if you sauté onion in olive oil, then add in farro to toast for 2 minutes, and then add into rice cooker with water.)
At end of second cycle, lay in cleaned dandelion greens on steamer dish to steam during last 10 minutes.
Preheat oven to 400 degrees. Put sturdy sheet pan in oven to heat up.
Roast cauliflower florets with olive oil, S&P for 10-15 minutes, turning once or twice so they don’t burn.
Prepare vinaigrette: Put 3 T vinegar into Pyrex measuring copy and whisk in 1/2 t Dijon mustard. Add S&P, and whisk in olive oil. Taste with dandelion green and adjust to your taste.
Rice and faro in large bowl.
Mix greens in separate bowl with vinaigrette.
Put cauliflower on rice/farro, top with greens and vinaigrette. Add tomatoes and pepitas.
Serving the greens and cauliflower while still warm is nice. And the room temp rice/farro is a lovely contrast.
Perfect for late summer harvest.
Since grain bowls are all the rage, I thought I would test the waters today as my hunger inched up. Having procured some black/forbidden rice at my local natural foods store, I boiled some up, roasted some eggplant, and then a pan of large-julienned carrots, cut up peppers, onion, mushroom at 425 degrees in oiled pans. Added garlic last minute to the carrot mixture. Should go in the oven in this order: carrots, peppers, onion and mushrooms all together. Right after the eggplant wedges go in on their own tray. Then last few minutes mix in garlic with carrot medley.
Asian vinaigrette: 2 T rice wine vinegar (or use lime juice as part of this acid component), 2 T soy sauce, good dash siracha (or garlic chile paste or pinch red pepper flakes), toasted sesame oil, olive oil, canola oil, S&P. Whisk together. Not bad, even if there was no ginger in the house. (Better: grate in some ginger; optional: sesame seeds.)
To cook black rice: Rinse 1 c rice and put in small pot with 1-3/4 c water and some salt. Bring to a boil, cover and cook gently for 30 minutes. Al dente, nutty, delicious! (Farro is good too!)
Assemble: rice on one side, eggplant on the other, carrot medley in middle, drizzle dressing on top. Perhaps top with fresh mozzarella cubes or queso fresca if it’s on hand; scallions and sesame seeds.