|2 tablespoonsolive oil|
|1 mediumonion; chopped|
|1 mediumred bell pepper; chopped|
|2 clovesgarlic; minced|
|2 cupsbrown rice|
|2 cupsvegetable broth|
|1 cuptomato juice|
|1/2 teaspoonsaffron threads|
|pinchcayenne pepper; or Crystal hot sauce|
|1 12 oz. packaartichoke hearts|
|1 16 oz. cangarbanzo beans; rinsed and drained|
|1 cupgreen olives; pitted and chopped|
Vegetable Paella Preparation
Preheat oven to 350.
In a large skillet, heat the oil over medium heat. Add the onion, pepper and garlic and cook, strirring often, until softened, about 5 min. Add the brown rice and cook, stirring until the rice turns opaque. about 2 mins.
Stir in the vegetable bouillon, tomaqto juice, saffron, salt and cayenne, and bring to a boil. Transfer to a 2 quart baking dish. Stir in the artichoke hearts. Cover tightly and bake until the liquid is absorbed and the rice is tender, about 1 hour.
Stir in the garbanzo beans, peas and olives. Cover and bake just until heated through, about 5 mins.
Garnish the paella with the lemon wedges, so each guest can squeeze on lemon juice to taste, and serve immediately.
Description: "From May All Be Fed by John Robbins"
Per Serving (excluding unknown items): 1040 Calories; 22g Fat (18.6% calories from fat); 38g Protein; 179g Carbohydrate; 32g Dietary Fiber; 1mg Cholesterol; 1577mg Sodium. Exchanges: 10 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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