Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 1/2 cups fresh corn kernels (from 2-3 ears)
- 2 medium zucchini, sliced into half-moons
- 1 cup short-grain rice or farro (uncooked)
- 3 cups low-sodium vegetable or chicken broth
- 1 lemon (zest + juice)
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan (optional)
- 1–2 cups cooked protein (optional): shredded rotisserie chicken, canned chickpeas, or shrimp
- Salt & pepper to taste
Instructions
- Heat the pot: Add olive oil to a large pot over medium heat. When shimmering, add the diced onion and cook for 4–5 minutes until translucent.
- Add garlic and tomatoes: Stir in minced garlic and cook for 30–45 seconds. Add halved cherry tomatoes and a pinch of salt, cooking for 3–4 minutes.
- Sauté the corn and zucchini: Add corn kernels and sliced zucchini, cooking for 2–3 minutes until zucchini starts to soften.
- Add grain and broth: Stir in rice or farro, then pour in the broth. Bring to a simmer, cover, and reduce heat to low, cooking according to grain type.
- Finish with lemon, herbs, and protein: Once grains are tender, stir in lemon zest, juice, basil, Parmesan, and cooked protein. Season with salt and pepper.
- Serve: Spoon into bowls, topping with extra basil, a drizzle of olive oil, or crushed red pepper.
Notes
Avoid overcooking the vegetables to maintain their texture. Use low-sodium broth to control salt levels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian