INGREDIENTS
2 cups
brown rice
2 links
chorizo
3/4 lb
shiitake mushroom caps
15 ozs
artichoke hearts
4
roasted red peppers
1
onion
3 cloves
garlic
1 tsp
smoked paprika
1 tsp
garlic powder
1 pinch
red pepper flakes
1/2 cup
dry white wine
4 cups
vegetable stock
1 pinch
saffron
8
thyme
1/4 cup
parsley
1
lemon
1/2 cup
olives