I don't know whether this is a true risotto or not. If it isn't, don't bother telling me. I bought a packaged risotto once, and decided I could do better. This is a dish that has evolved, and it's different every time I make it.

As with Chinese cooking, this is a recipe in which you must do all your preparation first. Once you start cooking, you won't have time to do anything else.

Veggies

One component of my risotto is sauteed vegetables. Onions are essential. Any of the following work as well: carrots, celery, mushrooms, bell peppers (choose a color that contrasts with everything else), bok choy, small summer squash, or green beans. I tend to use four to six vegetables, and chop them into thin strips or cross-sections. You want to end up with three to four cups of chopped vegetables.

Dried Stuff

The two essentials are sun-dried tomatoes (about 1.5 to 2 ounces) and some sort of dried fruit. Raisins, chopped dried apricots, and dried cranberries have all worked well. Next time, I'm going to try dried cherries. I also like to use dried Chinese "tree ear" (black-and-white) mushrooms; break these into pieces that are smaller than bite-sized. You want to end up with one cup or so of dried stuff. The balance of tomatoes to fruit will affect the overall tartness of the dish; experiment.

Put the dried stuff in a bowl and cover it with hot water.

Garnish

Two types of garnish work well with this dish. Peanuts, pine nuts, cashews, and slivered almonds all work well. So do chopped fresh herbs, such as mint, parsley, green onions, and cilantro. Garnish can be added when serving or at the table, but get it prepared now.

Grain

I generally use about two cups of short-grain brown rice to make this. You can substitute other things for part or all of this, such as long-grain rice or barley. I also add one-quarter cup of split peas.

Stock

I use two cans of chicken broth in this, plus additional water as needed. If you want a completely vegetarian dish, vegetable stock works quite well, also.

Cooking

In a 12-inch skillet, heat enough olive oil to cover the bottom of the pan. When the oil is hot, add the dry grain and saute for about five minutes. Stir constantly; this can burn!

When the grain is well-roasted, start adding stock. The basic technique is to add just enough stock to almost cover the rice, then stir frequently while the liquid cooks down. Don't add more liquid until the mixture is nearly dry again. If you run out of stock, continue with water. Brown rice tends to cook in about 30 minutes; you can tell when it's done by sampling. The rice will retain a slight crunch due to the roasting, but this is different from uncooked rice. You'll be able to tell the difference.

Once you have begun adding stock, saute the veggies in a separate skillet. When they are done, set them aside. Please don't saute the veggies to death!

When the rice is nearly done, add the dried stuff, including the water in which they've been soaking. You may also want to add two teaspoons of lemon juice, a few tablespoons of freshly grated Parmesan cheese, and a teaspoon or so of oregano and/or black pepper. When this water cooks down, add the veggies. When all the added things are hot and the dish is well mixed, serve with your choice of garnish.

Feeds an Indeterminate Number

I tend to cook large amounts, with the intention of having leftovers. Carol and I usually get about three meals out of this. It works well as a main or side dish.

When served fresh off the stove, individual flavors and textures are very evident, and each bite is different. By the next day, the flavors blend wonderfully. Neither way is better; simply enjoy the difference!