I've made these a couple of times now, each time with different vegetables. Seriously, this dish is so versatile, it's crazy! I've made this with eggplant, beets, peppers, squash, greens, mushrooms, carrots, celery, tomatoes, onions, leeks, garlic, corn, beans, asparagus, the list really could go on and on.
This is what I started with:
Saute everything in a little EVOO with salt and pepper, or whatever seasoning you have on hand.
Prepare one cup of sprouted brown rice (add to 1 3/4 c boiling broth). Cook on low for about 25-30 min. until done.
Add to one big bowl, and if you're really feeling sassy, sprinkle some fresh parmesan cheese over top.