Quick Vegetarian Paella

• 2 tablespoons olive oil
• 2 cups onions, chopped
• 2 cups green bell peppers, cut into 1 inch pieces
• 1 cup sliced mushrooms
• 2 garlic cloves, minced
• 3 cups quick-cooking brown rice, uncooked
• 2 cups vegetable broth
• 1 cup water
• 1 teaspoon saffron threads or 1 teaspoon ground turmeric
• 12 teaspoon dried thyme
• 2 cups tomatoes, chopped
• 1 cup peas
• 12 cup pimento stuffed olive, chopped
• 2 tablespoons fresh parsley, chopped
• 14 teaspoon black pepper
• 1 (14 ounce) can artichoke hearts, drained and chopped

1. Heat olive oil in a stockpot over medium-high heat.
2. Add onion, bell pepper, mushrooms, and garlic; saute for 5 minutes.
3. Stir in rice, broth, water, saffron and thyme; bring to a boil.
4. Cover, reduce heat, and simmer for 10 minutes.
5. Stir in tomato, peas, olives, parsley, pepper and artichoke hearts.
6. Cook for 3 minutes or until rice is tender and mixture is heated through.

olive oil, onions, green bell peppers, mushrooms, garlic, quickcooking brown rice, vegetable broth, water, saffron threads, thyme, tomatoes, peas, pimento stuffed olive, fresh parsley, black pepper, hearts

Taken from www.food.com/recipe/quick-vegetarian-paella-224866 (may not work)