INGREDIENTS
1 14 ounce can
Artichoke hearts
1 cup
Cremini mushrooms
2 tbsp
Flat-leaf parsley, fresh
1
Flat-leaf parsley, fresh
2
Garlic cloves
2 cups
Green bell pepper
1 cup
Green peas, frozen
2 cups
Onion
1/2 tsp
Thyme, dried
2 cups
Tomato
2 cups
Less-sodium vegetable broth, fat-free
1/2 cup
Pimiento-stuffed olives
3 cups
Brown rice, quick-cooking
1/4 tsp
Black pepper, freshly ground
1 tsp
Saffron threads
2 tbsp
Extravirgin olive oil
1 cup
Water