Peel and dice a medium-sized onion and sauté it in 1 tablespoon of cooking oil over low heat for about 5 minutes until it's translucent.
Add 1 medium zucchini (diced), 1 red bell pepper cut into small pieces, and 2 cloves of minced garlic to the pot and sprinkle it with 1 teaspoon of salt and a dash of black pepper or red pepper flakes.
Continue to sauté for another 3 minutes, then add 1 jar of marinated artichoke hearts along with the liquid in the jar. (If there are some big chunks of artichokes, cut them into bite-sized pieces.)
Rince 1 3/4 cups of basmati rice (or any long-grain rice) until the water runs clear, then add it to the pot with 3 cups of water (or vegetable broth) and 2 tablespoons of nutritional yeast (optional).
Give it a good stir, then allow it to cook on medium-low for about 10 minutes until the liquid drops just below the level of the rice and veggies. Then cover with a lid and turn the heat to low for 5 minutes.
After it cooks on low for 5 minutes, turn off the heat and allow it to sit untouched for 10 minutes. (Don't take off the lid to peek at it and don't stir it again, just let it sit.)
After at least 10 minutes squeeze in the juice of 2 medium lemons fluff the rice pilaf with a fork, garnish with fresh parsley, and serve warm. (Add more salt and pepper to taste if needed.)
Notes
Leave the lid on the rice while simmering and for at least 10 minutes after you turn the heat off.
Stir the rice into the veggie mixture when you first add it, but don't stir it again.
You may want to reduce the salt if you are using vegetable broth instead of water.