One-of-Each Vegetable and Rice Bowl
The versatility of this recipe is highlighted in the title. Our version calls for one onion, one fennel bulb, one turnip, and one carrot, but feel free to substitute one or more of your favorite vegetables for any or all of them.
1. Cook rice according to package directions.
2. Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, fennel, turnip, and carrot, and stir to coat with oil. Sauté 5 minutes, or until well browned. Stir in vermouth, and cook 30 seconds. Add tomato paste, garlic, marjoram, and 3 cups water. Add apricots, and season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 20 minutes, or until vegetables are tender. Remove marjoram sprigs, and stir in butter, if using. Serve vegetable mixture over rice, sprinkled with chickpeas.