Roasted Vineyard Vegetables Nested On Berber Grains

Corn Bisque is a wonderful side dish to with this grain and vegetable meal. At The  Kitchen Porch, we often serve a duo plate for the Vegetarians of these two dishes.

½ cup of olive oil or butter

1 cup of basmati rice2 cup of mixed  ancient grains such as amaranth, millet, red rice or quinoa6 cups of stock ( we use corn or chicken )2 onions, minced1 leek, cleaned well and chopped2 cloves of garlic, minced3 teaspoon of fresh thyme1 tablespoon berber or smoky paprikaSalt and pepperServes 10Put the rice and grains together in a bowl, and rinse a few times with cold water until the water runs clear. Drain.

Melt the butter (or oil) in a heavy 4 quart pot with a  cover. Add the onions, leeks, garlic and thyme and allow to saute for 10 minutes  until soft. Sprinkle the onion mixture with berber and fresh thyme and add the grains. Cook for about 30 seconds, stirring and coating the grains with the oil onion mixture. Add the stock and bring to a gentle boil. Reduce heat and simmer for 20 minutes with a lid on the pot.

Spread the rice mixture out on a shallow oven safe dish and nestle the vegetables into the grain.

This can be made several hours ahead and reheated in the oven just before serving.