Prep Time: 30 min
Cook Time: 40 min
1 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.
2 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.