Not the prettiest picture, but my friend Kristin made this for a dinner party and I wanted to remember the recipe. First saute a shallot in olive oil, then melt in some butter and cook an entire yellow squash, an entire zucchini, and about a cup of peas until nearly done (but still firm). Add in cooked brown rice, and stir in stock in small quantities until it is absorbed (a few cups) while seasoning with salt and pepper to taste. Stir in a full container of shredded Parmesan (or other hard cheese) and chopped herbs (we used chives). Top with more chives and serve warm.
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