I wasn’t sure how this would be, so when it turned out pretty yummy, I decided I’d better write down what I did before I forget. The remains don’t look as appetizing as it did when I first made it, so I’ll add pictures when I make it again.


  • 1/2 cup of Della 4 Grain Rice Blend
  • 1 cup of water
  • sea salt to taste
  • 2 or 3 dashes of nutmeg
  • 1 or 2 teaspoons of rosemary
  • 1 or 2 tablespoons of olive oil
  • sea salt and mixed peppercorns
  • 1/4 cup of thinly sliced and chopped sweet onion
  • 1/4 cup of thin baby carrot slices
  • 1 and 1/2 zucchini, quartered lengthwise and sliced thinly
  • 1 or 2 cups of broccoli florets
  • 1/2 cup or more of walnuts (I like to leave them big)
  • 1/8 to 1/4 cup of ancient hard raisins (you can use fresh ones if you have them, but it’s a good way to use up ancient ones, as the steam plumps them back up)

Make rice

Follow directions on the bag of rice, adding sea salt, nutmeg, and rosemary.

Make veggies

  1. In a large skillet over medium to medium-high heat (5 and a half out of 10), make a couple of swirls of olive oil and add salt and pepper to taste. (You can always add more later after tasting it.)
  2. As the oil heats, add onions and carrots and stir once in a while, adding zucchini as you chop it.
  3. Poke the veggies with a fork once in a while to test doneness, and when the zucchini is getting soft, add the broccoli and walnuts and raisins.
  4. Stir a bit until the zucchini begins to get a few brown spots and the onions are translucent, then cover with a lid to steam the broccoli for a few minutes. (I used the lid from my rice, which was smaller than the skillet, but gathered the broccoli under it.)
  5. Check the broccoli for bright-green tenderness and the raisins for miraculous plumpness, and then dump the whole shebang into the rice.
  6. Stir, taste, and add salt and pepper to taste.