Spring Vegetable Paella (adapted from Moosewood Low Fat Favorites)

Rice:
5 to 6 artichoke hearts
1 cup brown rice
1/2 cup wild rice
1 tsp salt
1 tsp tumeric (use saffron if you can find/afford it)

Vegetables
2 cups minced onions
2 garlic cloves
1 tablespoon olive oil
1 teaspoon thyme (dry)
2 red bell peppers (chopped)
1 pound asparagus trimmed and cut into 1 inch pieces
1 can diced tomatoes
1 block extra firm tofu

Drain artichoke hearts, reserving the juice. Quarter the artichoke hearts and set aside. Add water to artichoke brine to make 2.5 cups of liquid. Combine with brown rice, wild rice, salt and tumeric (or saffron) in a large saucepan with a tight fitting lid. Bring to boil on high heat. Once boiling reduce heat and simmer for 45 minutes (or until moisture is absorbed).

Saute onions and garlic for 5 minutes on medium high heat until translucent. Add thyme, bell pepper and asparagus, cover and saute for a further 5 minutes. Add tomatoes and artichoke hearts and simmer for a further 10 minutes.

To serve, spread rice on a large plate and cover with vegetable mix.

Serving Size: 6 - 8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JOHNNYCORN.