Vegetarian Paella
2 cups raw brown rice
6 cups vegetable stock or water
2 onions, slice thin
4 cloves garlic, minced or put through a press
3 green peppers, seeded and sliced thin
2 tomatoes, sliced
1/4 cup olive oil
1/2 to 1 teaspoon salt
1 teaspoon saffron threads
1 bay leaf
2 cups cooked garbanzo beans (from 3/4 cup dried)
10 oz pkg frozen peas, thawed, or 2 cups fresh peas, briefly steamed
1 cup sliced black olives
8 pimentos, sliced
1/2 cup almonds, whole or cut in half
1 jar (6 ounces) artichoke hearts (optional)
Cook the rice in 3 cups of the stock or water until the stock is absorbed.
In a large, heavy-bottomed skillet, wok, or flameproof casserole, saute the onions, garlic, peppers, and tomatoes in the olive oil until the onions are tender.
Stir in the rice, remaining stock or water, salt, saffron, bay leaf, and garbanzos. Cover and cook over low heat until the water is nearly absorbed, about 30 minutes. Add the peas, olives, and pimentos; do not stir. Continue cooking, uncovered, until all the water is absorbed.
Garnish with the almonds and/or artichoke hearts and serve.