Foto: RecipeGirlIngredients
- 8 ounces mushrooms, (quartered)
- ½ cup + 2 tablespoons extra virgin olive oil, (divided)
- 3 medium garlic cloves, (chopped)
- 1 cup diced onion
- 1 medium red bell pepper, (diced)
- 1 medium green bell pepper, (diced)
- 16 ounces uncooked Valencia or Arborio rice
- 1 teaspoon saffron, (crushed)
- 1¼ teaspoons salt
- 3 cups vegetable broth
- 9 ounces frozen artichoke hearts, (thawed)
- ½ cup diced carrot
- ½ cup frozen petite peas
- 1 medium tomato, (diced)
- ⅓ cup sliced pimiento stuffed olives
- ¼ cup sliced green onions
- ¼ cup roasted red bell pepper, (cut into strips)
- 3 medium lemons, (cut into wedges)
Steps
Preheat the oven to 400°F.
Sauté the mushrooms in 2 tablespoons of olive oil over medium-high heat 2 to 3 minutes or until soft and light brown; set aside.
Heat the remaining oil in a paella pan or 12-inch ovenproof skillet, and sauté the garlic, onion, and peppers 8 minutes or until soft. Add the rice, saffron and salt, and stir until the rice is coated with oil. Add the broth, and bring the mixture to a boil.
Cover the pan with aluminum foil, place in the oven and bake for 8 minutes. Stir in the reserved mushrooms, artichoke hearts, carrot, peas and tomato; cover and bake 8 minutes more. Remove the foil, and bake 8 to 12 minutes more or until heated through. Remove the pan from the oven, and top with olives, green onions, roasted pepper and lemon wedges.
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