1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…

I made this in my Crock-Pot one raw rainy Sunday, and it was pure comfort food. The next day, it even tasted better!

This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).

5 cups thinly sliced zucchini
1 cup finely chopped onion…

1 cup of cooked Wild Rice
1 cup of cooked Basmati Rice…

2 cups cooked wild rice
1 red onion…

2 cups cooked wild rice
0.5 cup frozen green peas…

Use this as a replacement for oil in dressing and sauce recipes.

1C brown, wild, mixed rice (Tonite I used red rice from Lundberg)
1/2 leek, white part only. Slice, then dice into quarters…

1 3/4 cups vegetable broth
1-2 pinches saffron threads (or you can cheat and use turmeric…1/4 tsp or so)…

These were marvelous baked in the oven and put on buns with lots of rhubarb chutney and tomato and lettuce. I have not yet played with the amounts to come up with how to convert it to a “meat”loaf or “meat”balls but I bet it would be good that way.

1 can of tomatoes
2 handful of frozen green peas…

I made this up based on a recipe of Bryanna Clark Grogan’s that was posted on the beginners’ board at VegSource. She used sushi rice, which is very refined, but I used brown rice instead. I took it to a party last night, and people seemed to like it even though it was very lowfat.

1 cup short-grain, (glutinous?) Rice
1/8 to 1/4 cup Seasoned Rice Wine Vinegar or “Sushi” Vinegar or Sushi Seasoning Packet (as a last resort)…

1 Jar of grape leaves
1/2 cup of brown rice…