Preheat oven to 400 degrees Fahrenheit.

Remove top, ends, and peel from onion, and slice into half moon slices.

Do the same for the garlic cloves.

Slice the Summer Squash into half moon slices.

Coat the bottom of an oven proof Dutch oven with oil.

Sprinkle in red pepper flakes, and ⅓ of the herbs chopped), reserving the rest for later.

Once they’re fragrant and bubbly, add the onions.

When they are slightly cooked and mildly translucent, add the Summer Squash and garlic.

Cook for a few minutes, then remove all of the vegetables from the pan.

Add brown rice to the pan and start to toast it for a couple of minutes.

Add the zest of one lemon, and the juice of half a lemon, reserving the rest for later.

Add the vinegar, salt, and pepper and cook for one minute.

Add the jar of tomatoes and water. Stir and cook for about 5 minutes.

Stir and cook in oven at 400 degrees F for one hour.

Remove from oven when rice is cooked through. Remove lid and let sit for 10-15 minutes.

Sprinkle with the reserved lemon juice, and remaining herbs for garnish.

You can also garnish with nasturtiums and more fresh basil leaves.

Serves 6.