Vegetable Paella

Vegetable Paella

8 ounces mushrooms, quartered
1/2 cup + 2 Tbsp. olive oil, divided
3 cloves garlic, chopped
1 cup diced onion
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 lb uncooked Valencia or Arborio rice
1 tsp saffron, crushed
1 1/4 tsp salt
3 cups vegetable broth
9 ounce package frozen artichoke hearts, thawed
1/2 cup diced carrot
1/2 cup frozen petite peas
1 medium tomato, seeded and diced
1/3 cup sliced pimiento-stuffed olives
1/4 cup sliced green onions
1/4 cup roasted red bell pepper, cut into strips
3 medium lemons, cut into wedges

1. Preheat oven to 400°F.

2. Sauté mushrooms in 2 Tbsp. olive oil over medium-high heat 2 to 3 minutes or until soft and light brown; set aside.

3. Heat remaining oil in a paella pan or 12-inch ovenproof skillet, and sauté garlic, onion, and peppers 8 minutes or until soft. Add rice, saffron and salt, and stir until rice is coated with oil. Add broth, and bring mixture to a boil.

4. Cover pan with aluminum foil, and bake for 8 minutes. Stir in reserved mushrooms, artichoke hearts, carrot, peas and tomato; cover and bake 8 minutes more. Remove foil, and bake 8 to 12 minutes more or until heated through. Remove from oven, and top with olives, green onions, roasted pepper and lemon wedges.

Servings: 8

Note: This is a very filling meal, full of flavor and fairly healthy [if you can resist eating the entire pan yourself ;) ].