1/2 c short-grain brown rice
1/2 c wild rice medley
1 T dark miso
1-2 t schwarma seasoning or cumin
2-4 dashes chile oil
1/4 pound kebab meat (or spiced ground beef or lamb)
1/2 onion, chopped
1 small bell pepper, chopped
1 t garlic powder
1 T light oil
1 can artichoke bottoms
crumbled feta cheese
Put the rice, miso, schwarma seasoning and chile oil in a pot with 2 cups of water. Bring to a boil, reduce heat, cover and simmer until the water is absorbed.
Heat oil in a skillet. Break up the meat into small pieces and brown. Add onion, bell pepper, garlic powder, and a pinch of kosher salt and saute, tossing occasionally, until the onion is translucent.
When the rice is ready, add the meat mixture.
Arrange the artichoke bottoms in a skillet and spoon over the rice mixture. Sprinkle with crumbled feta. Place under a hot broiler for 1-2 minutes until the cheese starts to brown.