On behalf of Expert Village this is Bill Feldman
from New York City, “The Boxing Chef” on stove top grilling techniques. We are just finishing
up this plater here, look at this. Move the colors around so you have a little color in
your plate. Whola isn’t that a beaut? It is beautiful you can start this off like a hot
appetizer or you can let it cool and have it as a cold appetizer for a delicious dish.
Okay you can also go and cook yourself some brown rice, you can take the brown rice cook
it with some boiling water, add some chicken stock or you can do it without chicken stock.
Use a bay leaf in it, throw some fresh basil in it. When you are cooking brown rice you
go 3 cups to 1 cup 3 cups water 1 cup brown rice. If you are going with white rice go
to 2 cups to 1 or 2 1/2 to 1 depending on how dry you like it. You throw the vegetables
right over the rice you got yourself a great dish.