Gracie’s Vegetable Bake

Time to cook: 60 minutes

The secret to this recipe is the rice. I use two brands of Lundberg. The first is Black Japonica which is a blend of black and Mahogany rice and then Jubilee that is a blend of whole grain brown rice – both are gluten free.

Lundberg Family Farms grows rice in the fertile Sacramento Valley.

Since 1937 they have been dedicated to caring for the land responsibly and sustainably. Their eco-positive methods improve the soil while protecting air, water and wildlife.  Their eco-friendly farming methods produce healthful, delicious rice while respecting and protecting the earth for future generations. IF YOU LIKE THIS RECIPE DONATE TO LESS CANCER! www.lesscancer.org/donate or donate on Crowd Rise Prevention is key!

Ingredients:

¼ cup of Lundberg Black Japonica Rice
¾ cup of Lundberg Jubilee Rice
1 ½ Tablespoon of unsalted butter
1 cup vegetable stock (or chicken broth)
1 cup water (you can use 2 cups water if you don’t have stock but not as tasty.)
 

Bring rice, water, broth or stock and butter to a full boil. Simmer rice for 50 minutes in a pot with a tight lid. Fluff about 30 minutes.
 

1 head of BROCOLLI (you can boil with Cauliflower if you don’t like veggies too crunchy)

½ head of CALIFLOWER

2 CARROTS cut on diagonal evenly (you should boil these until a fork can go through them but not too soft – keep the water and use it for future vegetable stock!)

1 large TOMATOE (sliced thick)

1 sprig of SAGE

If you are lucky enough MORREL MUSHROOMS (I’m from Michigan and we enjoy finding them in the woods – look for moist areas that are in the shade by Apple Trees.)

TAHINNI (Sesame seeds ground to oil and paste)
 

FONTINA CHEESE
 

DIRECTIONS: While you wait for the rice to cook, steam or prepare vegetables as suggested.  Once the rice has cooked, spread on the bottom of 9 x 12 pan. Arrange veggies on top of rice – I put the TOMATOES on the top. Drizzle with TAHINNI. Flavor with diced fresh sage. Cover generously with FONTINA CHEESE. Broil until cheese is browned.
 

My children call this chocolate rice and eat every vegetable. You can add chicken, seafood or substitute any vegetables you like such as zucchini or squash. It is a nutty rich (not so low fat) dish.