Submitted by Melody Sharma, farm intern; ready in under an hour.

1 cup long grain rice (brown, wild, white)
1 tablespoon olive oil
2-3 cups seasonal veggies (any combination of squash, peppers, eggplant,
onions, fennel, pumpkin, tomatoes)
10 pitted olives, halved
1 teaspoon chilli pepper flakes or any dried chilli, roasted and crushed
1 teaspoon black pepper
1 garlic bulb
juice of half a lemon
salt

Toast the rice in a cast iron skillet or other heavy bottomed pot until it changes color then add olive oil and enough water (salted) to cook until fork tender.
While the rice is cooking, coat veggies with a little olive oil, sprinkle with pepper and salt, cut the garlic into half and brush with olive oil and sprinkle with salt and pepper. Cook veggies and garlic on a grill outside or roast in the oven 3 to 5 mins on broil (try not to over cook fennel it loses it's sweetness. Alternatively, you can use it raw - just add at the end along with some of the fronds).
Once cooked, cut veggies into bite sized pieces, mix in chilli flakes, squeeze out garlic from one half of the bulb (use the other as a spread on toasted bread!). Add garlic, olives, lemon juice and rice to veggies, mix well.
You can add chard, dandelion leaves or even some aromatics like dill,cilantro or basil. If you use the greens, stir into the rice at the end of cooking time to just wilt them, or even add in with the cooked veggies and keep them raw. Add herbs at the end.