INGREDIENTS
1
pack Artichoke hearts, frozen
1
Bay leaf
1 cup
Edamame, organic
1/2 cup
Flat-leaf parsley, fresh
1 tbsp
Garlic
1
Red bell pepper, medium
2
Roma tomatoes
6 oz
Shiitake or cremini mushrooms
1
Yellow onion, medium
1
Zucchini, medium
2 cups
Vegetable broth
1 tbsp
Lemon juice, fresh
1 1/2 cups
Rice, quick-cooking
1/4 tsp
Cayenne pepper
1 tbsp
Celtic sea salt
1 tsp
Paprika, sweet
1/8 tsp
Saffron threads
2 tbsp
Olive oil, extra-virgin