Nutrient packed ingredients create a wonderfully tasty and healthy dish!
1 (8 oz.) mushrooms, quartered
3 garlic cloves, chopped
1 cup diced Spanish onions
1 red bell pepper, diced
1 lb. uncooked Valencia or arborio rice
1 tsp saffron, crushed
1 1/4 tsps salt
3 cups vegetable broth
1 (9oz.) pack frozen artichoke hearts, thawed
1/2 cup diced carrots
1/2 cup frozen sweet peas
1 tomato, seeded and diced
1/3 cup sliced pimiento stuffed olives
1/4 cup green onions
1/4 cup roasted red bell pepper, cut into thin strips
3 lemons, cut into wedges
Preheat oven to 400.
Saute mushroom in a little water for 2-3 minutes and set aside. Then saute the onion, garlic and pepper for 8 minutes or until soft. (Add more water to prevent burning or sticking.) Add the rice, saffron and salt. Coat with a little olive oil. Add the veggie broth. Bring to a boil.
Then cover the pan with foil and bake for 8 minutes at 400. Stir in the reserved mushrooms, artichokes and next 3 ingredients. Cover and bake for 8 minutes more.
Remove the foil and bake for 8-12 minutes until heated through.
Remove from the oven, top with the olives, green onions, roasted red pepper, and lemon wedges.
Makes 8 servings.