Roasted Seasonal Vegetables, Field Peas, Local Greens, Brown Rice Middling, Smoked Mushroom Miso Dressing

In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice middling and a pinch of salt. Reduce heat, cover, and simmer for about 30-35 minutes, or until rice is tender and water is absorbed. Fluff with a fork and set aside.

Prepare the Brown Rice Middling

Preheat the oven to 400°F (200°C). Chop the seasonal vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and spread in a single layer. Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized.

Roast the Seasonal Vegetables

In a small saucepan, bring water to a boil and add the field peas. Cook for about 15-20 minutes until tender. Drain and set aside.

Prepare the Field Peas

In a large bowl, combine the cooked brown rice middling, roasted seasonal vegetables, cooked field peas, and local greens. Drizzle with smoked mushroom miso dressing and toss gently to combine.

Assemble the Bowl

Serve the grain and veggie bowl warm, garnished with additional dressing if desired.

grain & veggie bowl

Recipe information

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