I chose to feature my mural picture because it is a place where I’d like to have a get-together. I could just imagine my small barbecue grilling up veggie burgers and dogs for everyone. I’d like to thank the artist, Ed Altomare for recreating this beauty for us.
As it is getting closer to fall, I wanted to share with you a summer dish that everyone loves – my potluck rice dish. It is easy and fun to make, since I get to use my food processor.
Here are the ingredients:
1 cups dry short grain brown rice
1 small white onion diced
12 Shishito peppers
1 Jalapeño chili finely chopped (Add more for taste)
2 Tbsp. tomato paste
2 cloves finely chopped garlic
1/4 tsp ground cumin
1/4 tsp ground black pepper
1-pound ripe tomatoes diced
Sea salt to taste
Cook the rice to instruction. I recommend short grain brown rice because it really creates a unique dish. The alternative is to use your favorite rice.
While the rice is cooking, start cutting up the peppers and onion. I would recommend using a dicer when chopping them. I have an attachment that I connect to my mixer. Dice up the peppers and onion. Put these and the garlic into 2 Tbsp. of grapeseed oil and sauté for about five minutes. I prefer to use this oil since it has a high burn factor and doesn’t change properties when heated.
While the peppers and onion are cooking, dice up the tomatoes and set them aside.
When the rice is done, mix in vegetables and tomatoes. Add in the spices and tomato paste and stir well.
As a side note: for variation, you can add carrot slivers. Just add them to the pan when you are cooking the peppers/onions. They cook down nicely and add a nice flavor to the dish.
This dish goes great with homemade refried beans. Or you can have veggie burgers and corn on the cob. Don’t forget your favorite beverage.
I’d like to hear from you about your favorite summer dishes.
Until Next Time,
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