Today!Try this tasty dish that's loaded with seasonal vegetables and bursting with flavor. See how it's done with student chef Paige Lucas from the Louisiana Culinary Institute.
1. First, cook the brown rice, which usually takes about 45 minutes.
2. While the brown rice is cooking, begin zesting half of the grapefruit into a bowl. Be careful to only zest until you see white or you will zest some of the bitter taste into the dish.
3. After you finish zesting the grapefruit, add the honey, olive oil, grapefruit juice and the thyme to the bowl and whisk to combine the ingredients.
4. Next, begin preparing a marinade for the mushrooms. Add half of the brandy, salt, thyme, pepper, olive oil and grapefruit juice to a bowl. Then, whisk the ingredients to combine.
5. Place mushrooms into the marinade and toss until fully coated. Set the bowl with the mushrooms and marinade to the side for 30 minutes.
6. Gather seasonal vegetables of your choice and chop them up. When the brown rice has only 10 minutes left to cook, add the vegetables to the rice and mix them in the pot.
7. After the mushrooms are finished marinating, begin to saute them in a little bit of olive oil.
8. Remove the pan from the stove burner and add the brandy. After adding the brandy, replace the pan on the stove and continue to saute until no alcohol is remaining in the pan.
9. Once the brown rice is finished cooking, add the mixture to a bowl and pour the grapefruit vinegarette over the rice mixture and stir to combine.
10. Add some of the rice mixture to a plate and top it with the some of the mushrooms and garnish with grapefruit. Enjoy!
