There is no precise recipe, just an outline. I brought the pre-cooked rice (method below) to the dinner, and added things that were either grown in the garden or which had been donated by local farmers. I didn't measure, just added to taste. So, feel free to add what is on hand or sounds good. I added finely chopped carrots & red bell pepper to some of the leftovers.

Method for rice, to make it fluffy

1-1/2 cups long-grain brown rice
1-1/2 teaspoons salt

1. Bring 4 quarts water to boil in a large stock pot. Meanwhile, heat a medium skillet over medium heat until hot, about 3 minutes; add rice and toast, stirring frequently, until faintly fragrant and some grains turn opaque, about 5 minutes.

2. Add salt to boiling water and stir in toasted rice. Return to boil and cook, uncovered, until rice is tender but not soft, 40 to 50 minutes--be sure to test! Drain rice in large fine-mesh strainer or colander; spread on large baking sheet to cool.

Additions:

Finely chopped green onions (Judy Nagamine), sweet red onion (Jerry Thomas), and radishes (Live Earth Farm)

Minced herbs: fresh oregano (school garden), lemon basil (Mariquita Farm), and fennel fronds (Live Earth Farm)

Sprouted peanuts (New Natives)

Salt and freshly ground pepper

Extra virgin olive oil (Belle Farm) [2 tablespoons] and white wine vinegar [2-3 teaspoons, to taste]

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