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.

2. Roast the Seasonal Vegetables

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.

3. Prepare the Field Peas

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.

4. Assemble the Bowl

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.

5. Serve

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

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