Vegetarian Recipe

Prep vegetables

Peel and finely dice the onion. Mince the garlic. Peel and dice the carrot into small cubes. Core, seed and dice the red bell pepper. Trim and slice the zucchini into half-moons. Halve the cherry tomatoes.

Sauté aromatics

Heat 2 tbs olive oil in a large wide skillet or sauté pan over medium heat until shimmering. Add the diced onion and a pinch of salt; cook 4–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook vegetables

Add the diced carrot and red bell pepper to the pan; cook 4 minutes. Add the sliced mushrooms and zucchini, season with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano and 1 tsp smoked paprika. Cook, stirring occasionally, 5–6 minutes until vegetables are tender and mushrooms have released their liquid.

Toast & simmer grain

Push the vegetables to the side of the pan or remove briefly. Add 1 tbs olive oil to the cleared space, add the rinsed short-grain brown rice (or quinoa) and toast 1–2 minutes, stirring, until slightly nutty. Stir rice into vegetables, add 2 cups vegetable broth, bring to a gentle boil, then reduce to low, cover, and simmer for 30–35 minutes for brown rice (or 15 minutes for quinoa) until liquid is absorbed and grain is tender. If using quinoa, check for doneness earlier.

Finish base

When grain is cooked, fluff with a fork and fold in halved cherry tomatoes. Adjust seasoning with 1/2 tsp salt and remaining 1/2 tsp black pepper as needed.

While the grain simmers, heat remaining 1 tbs olive oil in a small skillet over medium heat. Add drained chickpeas, season with 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Cook, stirring occasionally, 6–8 minutes, until chickpeas are warmed through and slightly crisp. If using feta, crumble and set aside to sprinkle on top at the end.

In a small bowl combine lemon zest, lemon juice, chopped parsley and 1 tbs olive oil (from the total). Add red pepper flakes if using. Taste and add additional salt or pepper to balance acidity. This bright dressing will be folded into the finished dish.

To assemble, fold the warmed chickpeas into the cooked vegetable-and-grain mixture. Spoon the lemon-parsley dressing over the pan and gently stir to combine, distributing the tomatoes and parsley. Sprinkle crumbled feta over individual portions if desired. Taste and adjust final seasoning with salt, pepper or lemon.