Categories: OCTOBER2013, brown rice, vegetarian

Ingredients

• 2 tablespoons extravirgin olive oil $
• 2 cups chopped onion $
• 2 cups (1-inch) chopped green bell pepper $
• 1 cup sliced cremini mushrooms
• 2 garlic cloves, minced $
• 3 cups uncooked quick-cooking brown rice
• 2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
• 1 cup water
• 1 teaspoon saffron threads, crushed, or ground turmeric
• 1/2 teaspoon dried thyme
• 2 cups chopped tomato $
• 1 cup frozen green peas
• 1/2 cup pimiento-stuffed olives, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper $
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped $
• Chopped fresh flat-leaf parsley (optional)

Directions

1. 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.

2. Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.

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