Prep: 30 minutes Cook: 40 minutes



  • 1 cup uncooked brown rice
  • 2 cups boiling water
  • 2 1/3 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3/4 cup green bell pepper, julienned
  • 3/4 cup red bell pepper, julienned
  • 10 ounce package frozen baby lima beans, thawed
  • 2 small tomatoes, chopped
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1/8 tsp crushed red pepper flakes
  • pinch saffron threads
  • 15 ounce can water packed artichoke hearts, drained and halved
  • 1 cup frozen peas, thawed


Place the rice and boiling water in a bowl. Cover and let stand for 20 minutes, while preparing the remaining ingredients. Drain off water and set aside.

Heat the vegetable broth to boiling. Place 1/3 cup of the vegetable broth in a large slope-sided saute pan (or use a wok). Add onion and garlic. Cook and stir over medium heat for about 2 minutes until onion softens slightly. Add peppers, lima beans and tomatoes. Cook and stir for another 3 minutes. Add the remaining hot vegetable broth and the drained rice. Stir in the oregano, salt, red pepper flakes and saffron threads. Bring to a boil, reduce heat , cover and cook for 30 minutes. Add artichokes and peas. Mix well, remove from heat, cover and let rest for 5 minutes before serving.