Grain and vegetable salad

In a high-sided pot, sauté the mixed diced vegetables with extra virgin olive oil for a few minutes. Deglaze with a ladle of broth and add the pre-soaked grains. Cover with the hot broth and simmer over low heat for about 10 minutes, stirring occasionally to allow the broth to be absorbed. Add the short pasta as well and finish cooking until the broth is completely absorbed. Allow to cool slightly and serve with a drizzle of raw extra virgin olive oil, Parmesan, or fresh chopped herbs as desired. This can be a light summer one-dish meal and can be enriched with other ingredients you have in the refrigerator or pantry: tuna, anchovies, diced mozzarella, Parmigiano Reggiano shavings, olives, etc…