Herbed Grains with Lemon Basil Ragout

So this may not technically be a ragout. If you have a better name for "mix of seasoned veggies with natural sauce," please let me know. This dish is easy to make and is super flavorful and cozy - perfect for a cold winter night. Change up the grains, veggies, and/or herbs depending on your preference.

Herbed Grains with Lemon Basil Ragout (serves 4)

4 roma tomatoes, plus water for boiling
1/2 cup quinoa (dry)
1/2 cup brown rice (dry)
2 cups water
1/2 red onion
2-4 cloves garlic
2 cups cauliflower florets
2 large leaves kale
1 can cannellini beans, drained and rinsed
1 lemon, washed and dried
Small handful fresh basil
Salt and pepper, to taste
Dried herbs, to taste (I used basil, tarragon, rosemary, thyme, and parsley)
Olive oil

Peel the tomatoes by blanching and shocking them. If you don't know how to do that, read here. Set them aside to cool while you prepare the rest of the dish.

Bring to boil the 2 cups of water, quinoa (make sure to rinse it first), and rice. Stir once, lower to a simmer, and cover. It will cook as you prepare the rest of the dish but check it after about 25 minutes.

To make the ragout, heat a drizzle of olive oil over medium heat. While the oil is heating chop the onion and mince the garlic. Saute for a few minutes as you chop the cauliflower into small florets. Add the cauliflower once the onion is starting to become translucent and cook for 5-7 more minutes. While it is cooking, roughly chop the tomatoes. Add the tomatoes (seeds and juice and all) and as they cook, smash them against the pan with the back of a spoon to make them saucier. Cook for a few more minutes. While it is cooking, tear the kale leaves into small pieces and drain the beans. Add the kale and beans and cook for another minute or so. Grate in the zest of half of the lemon and tear in the basil leaves. Add salt and pepper to taste. Cook for another minute and remove from heat. (To simplify it down that's oil, onion & garlic, cauliflower, tomatoes, kale & beans, lemon & basil, salt & pepper.)

At some point near the end of cooking the ragout the grains will be done. Add olive oil, dried herbs, and salt and pepper to taste, and fluff with a fork. If the ragout is still cooking just cover the grains and set aside.

Cut the lemon you zested into quarters. Spoon some grains into a bowl and make a well in the center for the ragout. Add the ragout on top and squeeze fresh lemon juice over before serving.