Saute onions, garlic, and shallots until tender, about 5 minutes. Add peppers and celery. Saute 2 minutes. Mix in artichoke hearts for 1 minute. Stir in brown rice until coated with oil, about 1 minute. Stir in tomato paste and saute patiently until richly brown. Add tomatoes, bay leaves, Creole seasoning, thyme, and liquid smoke. Stir in vegetable stock, deglazing bottom of the pan. Bring to simmer, cover, and reduce heat to as low as possible. Cook 30 minutes without stirring or lifting lid. Stir in cannellini, peas, and corn. Cover and simmer 5 more minutes. Remove from heat and let sit covered for 5 minutes. Stir in green onions, adjust seasonings, and serve. Per serving: 520 Calories; 8g Fat (13% calories from fat); 22g Protein; 94g Carbohydrate; 1mg Cholesterol; 1007mg Sodium Recipe by: Natural Living Today, March/April 1999
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 8|
|Calories from Fat: 30 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 908.1mg||31 %|
|Potassium 956.6mg||25 %|
|Total Carbohydrate 66.1g||19 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 59.7g|
|Protein 10.7g||15 %|
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Calories per serving: 321
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