Rocks on Rice

4 or 5 fingerling potatoes of different colors
2 shallots
3/4 c cooked brown rice

Carve potatoes and shallots into small round "rocks" leaving colored skin where possible. Boil or steam until soft. Drain. In a separate pan boil chopped peelings and onions to mix with rice. Place potaotos and onions on top of rice/potato choppings. Serve with, or add, lemon, salsa, seasonings, salad, vegetables, meat, chicken or fish. Garnish with rosemary.