Vegetarian Recipe

Prepare and sauté aromatics

Heat 2 tbs extra-virgin olive oil in a large wide skillet or sauté pan over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add firmer vegetables

Add the diced carrot and red bell pepper to the pan. Cook 4–6 minutes, stirring occasionally, until they begin to soften.

Add remaining vegetables and fungi

Add the diced zucchini and sliced cremini mushrooms. Increase heat slightly to medium-high and cook 5–7 minutes until mushrooms release liquid and vegetables are tender and lightly browned.

Add tomatoes and chickpeas

Stir in the canned diced tomatoes (with their juices) and the drained, rinsed chickpeas. Bring mixture to a gentle simmer, scraping up any browned bits from the pan bottom.

Stir in the frozen peas, reduce heat to low, and keep the mixture warm while you cook the grain. Taste and adjust basic seasoning (salt and pepper) if desired.

Toast the grain

In a medium saucepan, warm 1 tsp olive oil over medium heat. Add 1 cup short-grain brown rice or farro and toast, stirring, 2–3 minutes until fragrant and lightly translucent at the edges.

Simmer with broth

Add 2.5 cups vegetable broth to the toasted grain, bring to a boil, then reduce heat to a low simmer. Cover and cook according to the grain: brown rice about 35–40 minutes, farro about 20–25 minutes (check package). Cook until tender but still slightly chewy. If any broth remains, drain off or leave for moisture as you prefer.

Once cooked, fluff the grain with a fork and season lightly with a pinch of salt.

Develop flavors in vegetable mixture

While the grain cooks, return to the skillet with the vegetables. Stir in 1 tbs tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook 1–2 minutes to toast the spices and deepen flavors.

Finish with citrus and herbs

Stir in 1 tsp lemon zest and 1 tbs lemon juice, 1/4 cup chopped fresh parsley, and the optional 2 tbs chopped fresh basil. Add 1 tsp sea salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if using. Cook another 1 minute to combine and remove from heat.

Combine grain and vegetable mixture

Either spoon the vegetable and chickpea mixture over a bed of the cooked grain, or fold the grain into the skillet with the vegetables to combine. Toss gently to integrate, letting any remaining pan juices coat the rice or farro.

Add finishing touches

Top with 1/2 cup crumbled feta or vegan feta if desired, and sprinkle 2 tbs toasted pine nuts or chopped walnuts. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Garnish with extra parsley or basil and serve warm.