2 tablespoons olive oil
1 large sweet onion, chopped
1 large shallot, chopped
1 clove garlic, chopped
2 medium leeks, white and green parts, sliced and washed to remove sand
1 1/2 cups mixed grains – white and brown rice, wild rice, red and white quinoa, french lentils and barley (feel free to use whatever grains you like or have on hand)
3 cups water
2 large stalks celery, chopped
3 large carrots, chopped
2 medium parsnips, peeled and chopped
1/2 celery root, peeled and chopped
1 small yam, peeled and chopped
1 small sweet potato, peeled and chopped
juice of 1 lemon and a 3″strip of zest
3 quarts vegetable OR chicken stock
salt and pepper, to taste
1/2 cup chopped parsley

in a large pot, heat olive oil over medium heat. saute onion, shallot, garlic, and leeks until opaque, but not yet browning. add mixed grains and saute until grain is slightly toasted and aromatics begin to brown. add water and simmer until reduced by half.

add veggies, lemon and stock. simmer until veggies and grains are tender, about 25-30 minutes. add salt and pepper to taste. just before removing from heat, add minced parsley.

serve warm with bread and cheese, if desired.