Vegetarian Paella

**Ingredients:** - 1 C uncooked brown or white Basmati rice - 2 C boiling water - 1 tsp olive oil - 2 tsp safflower oil - 1/2 C chopped onion - 3 cloves of garlic, minced - 1/2 C each sliced green pepper and red pepper - 1/2 diced tomato - 2 small red potatoes thinly sliced - 2 C hot vegetable stock - 1 T herbal salt substitute - 1 tsp saffron - 3/4 tsp oregano - 5 marinated artichoke hearts - 1 C fresh or frozen peas **Instructions:** - Place rice and boiling water in a bowl. Let stand for 20 minutes. Drain off water reserving the rice. - In a large skillet, heat oils and sauté onions and garlic until soft but not brown. - Add peppers, tomatoes and potatoes. Continue sautéing until vegetables are bright in color, but still crisp, about a minute or two. Add reserved rice and vegetable stock. Bring to a boil, then lower heat to simmer. Add salt substitute, saffron, and oregano. Cover pot and let rice simmer until it’s tender (about 35 minutes for brown rice, 15 for white). - Arrange artichokes and peas on top of rice, cover and cook until peas turn bright green, about 1 minute (maybe a little longer if you are using fresh peas). Serve hot as a side dish or a main meal.