Brown Rice And Vegetable Paella

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 1 can crushed tomatoes
• 2 garlic cloves, minced
• 1 c. brown rice
• 2 c. vegetable bouillon
• 1 c. tomato juice
• 1/4 tsp. salt
• 1 medium red pepper, chopped
• pinch of cayenne pepper
• 1 can artichoke hearts
• 1 (16 oz.) can chickpeas, rinsed and drained
• 1 c. fresh peas or broccoli
• 1/2 c. green olives, chopped
• lemon wedges for garnish

1. Preheat the oven to 350u0b0.
2. In a large skillet, heat the oil over medium heat.
3. Add the onion, red pepper and garlic and cook, stirring often, until softened, about 5 minutes.
4. Add the brown rice and cook, stirring, until the rice turns opaque, about 2 minutes.
5. Stir in the vegetable bouillon, tomato juice, salt and cayenne and bring to a boil.
6. Transfer to a 2-quart baking dish. Stir in the artichoke hearts.
7. Cover tightly and bake until the liquid is absorbed and the rice is tender, about 1 hour.
8. Stir in the chickpeas, peas or broccoli and olives.
9. Cover and bake, just until heated through, about 5 minutes.
10. Garnish the paella with the lemon wedges so each guest can squeeze on lemon juice to taste. Serve immediately.
11. Makes 4 servings.

olive oil, onion, tomatoes, garlic, brown rice, vegetable bouillon, tomato juice, salt, red pepper, cayenne pepper, hearts, chickpeas, fresh peas, green olives, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579578 (may not work)