Zucchini, Bell Pepper & Mushroom Jumble

• Heat a drizzle of oil in a medium pot over medium-high heat. Add vermicelli and cook, stirring constantly, until noodles are lightly browned, 3-5 minutes. TIP: Once the noodles start to brown, they do so quickly—keep an eye out for burning! • Stir in rice, stock concentrate, and 1 1⁄2 cups water (3 cups for 4 servings); season with salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice and noodles are tender, 20-22 minutes. • Fluff pilaf with a fork. Keep covered off heat until ready to serve.

• While pilaf cooks, heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini, bell pepper, mushrooms, garlic powder, and sumac. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender, 5-7 minutes. • Remove from heat; stir in lemon zest and juice from one lemon wedge (two wedges for 4 servings). Keep covered until ready to serve.