How to miss the point of the one-pot meal:

[the_drifter]

Come up with a recipe that is served in one pot but cooked in, uh, four. However! I feel it holds the promise of tastiness, and it's my first deliberate attempt to mingle very different flavors without letting them transfer throughout the dish, so I'm jotting it down while it's cooling and I still remember what the hell I did. In the mix: short-grain brown rice with a dash of sesame oil; cubed sweet potato roasted with a pinch of coriander, ginger, and brown sugar; asparagus pieces steamed with lemon juice and balsamic vinegar; minced vidalia sweet onion sauteed with fresh oregano and pine nuts; and quartered crimini mushrooms sauteed with garlic, balsamic and red wine vinegar. Everything salted and peppered during the cooking process, to get both to seep into everything without needing to go overboard at the end.

Flavor overkill? Possibly. But I'm piloting on my usual principle that with a light touch on seasoning and sufficiently awesome ingredients, it's hard to really screw up.