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Ingredients

• 1 (8-ounce) package mushrooms, quartered
• 1/2 cup plus 2 tablespoons olive oil, divided
• 3 garlic cloves, chopped
• 1 cup diced Spanish onion
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 pound uncooked Valencia rice or Arborio rice
• 1 teaspoon saffron, crushed
• 1 1/4 teaspoons salt
• 3 cups vegetable broth
• 1 (9-ounce) package frozen artichoke hearts, thawed
• 1/2 cup diced carrot
• 1/2 cup frozen sweet peas
• 1 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 lemons, cut into wedges

Description

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