I am thrilled to have joined the Oldways Whole Grains Council as the Whole Grain Stamp Program Manager. In May I graduated with a master’s degree in Agriculture, Food and Environment from the Tufts University Friedman School of Nutrition Science and Policy. Since then I have had my feelers out, looking for a career opportunity that would indulge my passions for celebrating great food and building relationships with participants throughout the food system. I am so impressed with the work of the Whole Grains Council and all its members and I’m very proud to be joining the team!

For the past eight years I’ve worked for Whole Foods Market, recently leading a combined bakery and cheese department and opening a new store location. My experience at Whole Foods made me more adventurous with products and cuisines I’d never tried before and it broadened my skillset as a cook and a baker. It also made me curious about the way the wider food system works and how particular patterns of eating impact people’s health.

Since I’m a great lover of produce, late summer is my favorite season for cooking and eating. The incredible bounty of fresh fruits and vegetables at local farmers’ markets and in my CSA share is so inspiring – it makes me itch to get in the kitchen! These past few weeks, I’ve been in the habit of taking whatever two or three vegetables I’ve got waiting in my fridge and just throwing them in a frying pan together. I cook some brown rice or quinoa to go with them, and voila! I’ve got dinner.

This brown rice and wild rice salad is one of my favorite permutations of this approach to dinner prep. Wild rice adds a really nice nutty crunch and earthy flavor to the dish. The bok choy and eggplant can very easily be exchanged for whatever vegetables you love or have loitering in your crisper box.

Preheat the oven to 450°F. Bring brown rice, wild rice and water to a boil in a medium saucepan. Reduce heat to medium-low and simmer covered for 45-50 minutes. Lay the eggplant out in a single layer on an oiled baking sheet. Brush the top of the eggplant rounds with olive oil. Bake for 30 minutes or until nicely browned.

 Meanwhile, mix up the dressing. Smash the garlic and salt with a mortar and pestle (this creates a kind of garlic paste) and then transfer to a small bowl. Alternatively, you may mince or press the garlic. Add 2 tablespoons of the oil, the lemon/lime juice, and the pepper and mix well.

 Sauté the bok choy with 1 tablespoon of olive oil over medium heat for 6-8 minutes, or until softened. Remove from heat.  When the eggplant is done, let cool slightly and chop into small pieces and mix in with bok choy.

 When the rice has finished cooking, remove from heat and stir in the dressing. Serve rice warm, topped with vegetables.

Warm Rice Salad with Roasted Eggplant and Bok Choy

Ingredients

• ½ cup of brown rice
• ½ cup of wild rice
• 2-½ cups of water
• 1 eggplant, sliced into ½ inch thick rounds
• Olive oil for brushing the eggplant
• 1-2 cloves of garlic
• Pinch of salt
• 3 tablespoons of olive oil (2 tablespoons for the dressing and 1 tablespoon for the bok choy)
• Juice of one lemon or lime
• Freshly ground pepper, to taste
• 2 cups of bok choy, chopped

Directions

1. Preheat the oven to 450°F.
2. Bring brown rice, wild rice and water to a boil in a medium saucepan. Reduce heat to medium-low and simmer covered for 45-50 minutes.
3. Lay the eggplant out in a single layer on an oiled baking sheet. Brush the top of the eggplant rounds with olive oil. Bake for 30 minutes or until nicely browned.
4. Meanwhile, mix up the dressing. Smash the garlic and salt with a mortar and pestle (this creates a kind of garlic paste) and then transfer to a small bowl. Alternatively, you may mince or press the garlic. Add 2 tablespoons of the oil, the lemon/lime juice, and the pepper and mix well.
5. Sauté the bok choy with 1 tablespoon of olive oil over medium heat for 6-8 minutes, or until softened. Remove from heat.
6. When the eggplant is done, let cool slightly and chop into small pieces and mix in with the bok choy.
7. When the rice has finished cooking, remove from heat and stir in the dressing.
8. Serve rice warm, topped with vegetables. 

Makes 4 servings