Ingredients
2 tbs Extra Virgin Olive Oil
2 cps Chopped Onion
2 cps Chopped Green Bell Pepper
1 cp Sliced Mushrooms
2 Garlic Cloves Minced
3 cps Quick Cooking Brown Rice
2 cps Vegetable Broth
1 cp Water
1 tsp Saffron Threads Crushed or Ground Turmeric
1/2 tsp Dried Thyme
2 cps Chopped Tomato
1 cp Frozen Peas
1/2 cp Pimiento Stuffed Olives Chopped
2 tbs Chopped Fresh Flat Leaf Parsley
1/4 tsp Freshly Ground Black Pepper
1 14oz Can Artichoke Hearts Drained and Coarsely Chopped
Chopped Fresh Flat Leaf Parsley (Optional)
Preparation
Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir in tomato, green peas, olives, 2 tbs parsley, black pepper and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional parsley, if desired.
