I just made this up as I went along! I was just trying to use up a lot of stuff!!!
I made 1 cup of a brown/wild rice blend from lundberg farms (1 cup rice, two cups water, simmer 50 minutes!)
sauté 3 small diced summer squash, one diced fennel (bulb and two stems), maybe 6 swiss chard leaves chopped, chopped swiss chard stems, 2 small leeks chopped, 2 minced garlic cloves in small amount of olive oil for about 15 minutes. add about 1 cup chicken broth and simmer for another 15 minutes or so. at the end I added 3 leftover chicken tenders from middle easternish salad
mix cooked rice and sautéed veggies together. add about 1/2 cup shredded mozzarella and some grated parmigiano reggiano cheese