Jeweled Rice
by Chef Anna Scott, Mia Cucina

Rice
1 shallot, minced
1 garlic clove, minced
1 golded beet
1 bell pepper, red or orange look best
1 ear of corn (removed from cob)
1 ½ cups fresh arugula
1 ½ tbsp beer
1 bunch of the following herbs:
savory
basil
chives
parsley
lemon thyme

Prepare 6 servings of rice according to package directions. Heat cast iron skillet on low (approximately 15 minutes) while slicing vegetables. Add shallot, garlic, bell pepper, beet and corn to skillet. Cook until beets are soft to the touch but not falling apart. Add beer and let sit until soaked in. Fold into rice and add herbs and arugula. Salt and pepper to taste.