This post is sponsored by Lundberg Family Farms, a partner of Heartbeet Kitchen.
Last weekend was our neighborhood block party. About 30 of us gathered in the middle of our blocked off street, with dishes to share, and our neighbor Todd, the BBQ master, supplied the brisket.
It was also
Beanbag (or cornhole, as we call it) was played on the open lot, life
size JENGA on the sidewalk.
Simple as it seems, this these are the kinds of things that often don’t happen when you live in a big city. And after meeting so many down to earth, kind people, I was reminded again how happy I am that we made the decision to move.
When I started thinking about what I should bring to the party, I wanted to make something that could feed a crowd, was super fresh, and satisfyingly colorful.
So I went heavy on the summer produce and created a not-so-typical hummus platter, built around an array of roasted vegetables and Lundberg Family Farms Organic Brown Jasmine Rice, — making it a special meal rather than just another appetizer. I took a little bit of inspiration from greek grape leaf rolls (dolmadas), which are filled with rice and herbs!
I like to introduce people to different vegetables by roasting them, rather than expecting them to like them raw. I firmly believe that roasted vegetables are a gateway to inspiring more people to cook plants in their own homes!
I often rely on rice (there are many different varieties) when I’m entertaining or cooking for others because it’s a filling whole grain, naturally gluten-free, and SO versatile.
Lundberg Family Farms make up a large part of my pantry. Their rice is easy incorporate into special meals, whether that be a big family dinner or hosting friends, a holiday or a birthday. Lundberg’s high quality rice makes for fabulous-tasting, make-today-special dishes.
They grow certified organic and eco-farmed rice, while treating the air, soil, and water with respect to sustaining the earth. They’ve been growing rice on family farms since 1937, and continue to do so through third and fourth generation farmers.
side note: The common pesticides used in conventional rice production in the field are: Carbaryl is a long-lasting, broad-spectrum pesticide that kills both insects and certain other invertebrates. Lambda-cyhalothrin, malathion and zeta-cypermethrin. By choosing organic rice grown by Lundberg Farms, I can trust that none of these are going into my body.
What is brown jasmine rice?
It’s an aromatic long grain rice, originally grown only in Thailand. Lundberg Family Farms grows brown jasmine rice right here in the US, and is of the highest quality and 100% whole grain. While cooking, this rice fills your kitchen with a lovely scent, which is one of the reasons I love to cook with it.
What is the best way to cook brown rice?
I prefer the pasta method for cooking perfect brown rice. That means instead of using a dedicated rice to water ratio, you simply cover your rice with a few inches of water, and simmer until the grains are soft to the bite. Drain, then add back to the pot, and cover it with a towel and lid. This will help the rice steam the last bit of moisture out, and give it that desired fluffy texture.
Which vegetables should I use for this recipe?
I like to use whatever vegetables are in season, and try to create a colorful array. Right now, at the end of summer, you’ll see tomatoes, zucchini, summer squash, broccoli, carrots, eggplant, onions. But in the fall and winter, I’ll probably replace some of those with winter squash, and root vegetables. The jasmine rice component and creamy hummus always remain!
If you make this hummus platter, be sure to tag me on Instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!
- 1 1/2 cups Lundberg Farms Organic Jasmine Brown Rice
- 1 1/2 tablespoons olive oil
- juice of one small lemon
- 1/4 cup fresh basil, chopped
- 1 small head cauliflower, cut into small florets
- 1 small head broccoli, cut into small florets
- 1 medium summer squash, cut into planks
- 1 medium zucchini, cut into planks
- 1 red pepper, cut into wedges
- 1 onion, sliced horizontally into wedges
- 8 small carrots, trimmed, left whole
- 1 pint cherry tomatoes
- 1 small eggplant, cut into 1/2 inch coins
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- Preheat oven to 400 degrees F.
- In a pot, add 3 cups water, then add 1/2 teaspoon salt and rice. Cook for 23-25 minutes, until rice is tender. Drain, and add back to pot, off of heat. Cover top of pot with towel, then lid. Let steam for 5 minutes.
- Fluff rice, and add olive oil, lemon juice, and basil. Stir to combine. Set aside.
- To make vegetables, use two very large baking sheets. Toss each vegetable with 1 tablespoon olive oil and salt.
- Spread vegetables onto baking sheets, and roast for 30 minutes, stirring once, until all are tender and browned. Whole carrots may take a bit longer.
- Arrange vegetables on platter surrounded by mound of rice and hummus. Drizzle with extra olive oil. Serve.
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