The rich brown and black rice, cooked in homemade dark vegetable stock made a toothsome companion to the vegetables. And as you probably noticed, I gave the dish an Italian twist with some fresh basil from the patio and a few rasp strokes across a wedge of Parmesan cheese. I enjoyed a colorful light supper with a glass of Cabernet, some crusty peasant bread, a few brine cured olives—it would do any bistro proud.
Till next time . . . keep on cooking!