Over several successive goes, each time with the addition of more ingredients, it turned into this: Fried Brown Rice.
2 cups brown rice (uncooked)
2 onions (medium sized)
2 cloves garlic
1 teaspoon smoked paprika
1 1/2 cups diced roast pumpkin
1 cup diced roast red pepper
1 cup diced roast eggplant
1 large bunch brocollini (or 1 brocolli head)
Olive oil (several tablespoons)
1 cup mixed beans
1/2 cup corn
First soak the dried beans. I had a mix of chickpea, red kidney, borlotti and lima.
Don't they make a pretty bouquet?
Back in the kitchen, I fired up the burner, poured in about a tablespoon of olive oil and tossed in the onion (chopped) and garlic (minced).
When the onion was soft, but not brown, I added the paprika. As this will be a vegetarian dish, the smoked paprika adds a nice smoky, barbeque flavour.
When that's softened, but not burned (don't leave this alone and don't let it cook too long otherwise the paprika will burn), add the brocollini (or brocolli). I roughly cut the brocollini with scissors, flowers and all. Even the narrower stems are edible.
Add the eggplant and red pepper to the vegetable mixture.
Next I added the beans and corn. All of that is mixed around.
I then lightly fried the rice in olive oil. I used about a tablespoon of olive oil each time and divided the rice into three batches. Stir frying time was brief, only a few minutes, just to bring out the nutty flavour and to dry the rice a little. It didn't really brown it that much.
When each batch of rice is ready, add it to the vegetable mixture and mix with a large spoon to combine.
Remember that the pumpkin hasn't been added yet. I left it until last because I didn't want the soft pumpkin to be mushed in with the rest of the mix. I roughly chopped the roast pumpkin, after removing the skin (I just sliced around that and dumped it in the compost), then added that to the rice/vegetable mixture.
The mixture distributed evenly across five containers, which I labelled and put into the freezer.