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Rainbow Vegetable & Sticky Mixed Whole Grain Bowl

Eat the rainbow! This is a great meatless Monday meal to prepare and packed with delicious flavors. I love making this dish and adding all different kinds of roasted vegetables. Sticky rice is also one of my favorite ways to eat grains, but by adding a variety of whole grains this dish becomes so much more nourishing. 

Mom always said to eat your vegetables and she was right! This dish is a rich source of fiber, vitamins, and minerals. And might I add beautiful! 

Yields 4 servings 

Ingredients:

1 medium/large eggplant - sliced 

2-3 ears of corn 

1 green bell pepper - large dice

1 red bell pepper - large dice 

1 yellow bell pepper- large dice

2 portobello mushrooms - sliced 

1 bunch asparagus - diced 

1/4 cup olive oil 

Salt & Pepper

Whole grain or cracked freekah 

Short grain brown rice 

Farro 

2-3 tablespoons Mirin (sweetened rice vinegar) 

Method:

Preheat the oven to 375 degrees. 

Prepare vegetables, place the vegetable on 1-2 baking sheets, and drizzle evenly with olive oil and salt and pepper. If necessary add more olive oil. 

Roast the vegetables in the oven for 30-45 minutes depending on how you prefer your vegetables to be cooked.

To prepare the mixed whole grains preferably you need a rice cooker. If not I will explain how to prepare it without on below. 

Measure the grains using the rice cooker measuring cup. Rice cooker measurements are different than our standard measuring cups. Scoop 2 of the rice cooker cups of a medley of these 3 grains. Note that this can be done with just short or medium grain brown rice, but by adding freekah and farro you increase the fiber and nutritional value of the dish. 

According to how many cups of grains you added, add the appropriate amount of water. There should a be line designating how much water to add according to the grain and amount. Add a few pinches of salt and the mirin. Close the rice cooker and press the button for the specific grain being cooked. Typically whole grains/brown rice take between 75-90 minutes to cook. This can be done the day before also. 

Once the vegetables are roasted and the mixed grains are cooked assemble the rainbow vegetable bowls. 

Serve and enjoy! 

 

*** If you do not have a rice cooker and you are cooking on a stove stop, measure 2 cups of the mixed variety of grains. Add the mirin, salt and 4 cups of water. Bring this to a boil, lower the heat to low, cover the pot and let this cook for 40-55 minutes.***

 

 

 

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