Vegetable Paella

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