I love cooking with grains. They’re so versatile; you can just throw a bunch of stuff in a pot and voila– a quick, nutritious meal!
The first pan consists of brown rice, canned tomatoes, broccoli, green peppers, onions, oregano, basil, garlic, and maybe some other spices. As you can see from the picture, I made up a huge batch so I could enjoy lots of leftovers (and share some with my always-hungry friends!).
Pan #2 is a brown rice/wild rice blend, cooked in veggie broth, with celery, carrots, herbs and spices. Once again, leftovers galore!