witness: peas and purple chard (the latter doggedly overwintered our snowstorms this year. good plants! good garden!)
I added some things we had knocking around in the pantry and fridge and this is what we came up with:

The rice pilaf is just some arborio (2 c.) I cooked up with the last of the black olive tapenade (Trader Joes), about 3-4 Tbl; the last half of a preserved lemon (Sur La Table), chopped; all of the chard, roughly chopped; a few scraps of roasted red pepper (Trader Joe's), chopped; and about 15-20 dried Turkish apricots (PCC), quickly sliced into strips. I tossed everything in with the water at the beginning, and aside from stirring periodically and adding more water about halfway through, it cooked up like normal rice. We topped it with a bit of goat cheese (Trader Joe's) that I have on hand for stuffing roasted peppers tomorrow. The apricots we found to be a particularly good mix with the olive and preserved lemon.
Finshed the book on Havel. Working away at cleaning my closet, the shibori dress, and reading Annie Dunne, and perhaps tomorrow I'll have more to show and say.