2 Tablespoons Olive Oil
2 cups Onions, chopped
2 cups Green Bell Peppers, sliced
1 cup Mushrooms, sliced
2 Garlic Cloves, minced
3 cups Brown Rice, uncooked
2 cups Vegetable Broth
1 cup Water
1 teaspoons Ground Turmeric
1/2 teaspoon Dried Thyme
2 cups Tomatoes, chopped
1 cup Peas
1/2 cup Olives, chopped
2 Tablespoon Fresh Parsley, chopped
1/4 teaspoon Black Pepper
1 (14-oz.) Can Artichoke Hearts, drained and chopped
Heat olive oil in a stockpot over medium-high heat.
Add onion, green bell pepper, mushrooms, and garlic.
Sauté for 5 to 6 minutes.
Stir in rice, broth, water, turmeric and thyme.
Bring to a boil.
Cover, reduce heat, and simmer for 10 to 15 minutes.
Stir in tomato, peas, olives, parsley, pepper and artichoke hearts.
Cook for 3 to 5 minutes or until rice is tender and mixture is heated through