Directions

1. Prepare the vegetables. Clean the vegetables using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Spray and Thieves Fruit & Veggie Soak). Chop the onion and bell pepper, slice the mushrooms, and mince the garlic. Cut the ends off the zucchini and summer squash, and cut them in half horizontally and then slice small cylinders ~1/4″ thick. Slice the eggplant lengthwise in half, thinly slice it in ¼ inch rows, and ¼ inch rows horizontally.
2. Chop the parsley and juice the 1/4 cup lemon juice in order to prepare the herb sauce. Combine parsley, 1/4 cup lemon juice and 2 tablespoons olive oil into a small mixing bowl and set aside.
3. Heat 3 tablespoons olive oil over medium-high heat in a very large pan.
4. Sauté chopped vegetables, onion and garlic in the pan for ~7 minutes.
5. Add tomatoes and 1 teaspoon Redmond’s Real Salt and continue to sauté for 3 minutes.
6. Add rice to vegetable mixture and sauté until mixed well.
7. Add herb sauce, vegetable broth, saffron and paprika. Bring to a low boil for 10 minutes. Stirring every couple of minutes.
8. Cut hearts of palm in small cylinders ~1/4″ thick, and add them to the rice mixture.
9. Cover and simmer on low for 30 minutes.
10. Serve with a slice of lemon on top.