1/2 cup + 2 tablespoonsextra virgin olive oil,divided
1mediumred bell pepper,diced
1mediumgreen bell pepper,diced
16ouncesuncooked Valencia or Arborio rice
9ouncesfrozen artichoke hearts,thawed
1/2cupfrozen petite peas
1/3cupsliced pimiento stuffed olives
1/4cupsliced green onions
1/4cuproasted red bell pepper,cut into strips
3medium lemons,cut into wedges
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.
*If you are preparing this recipe as GLUTEN FREE, just be sure to use a brand of vegetable broth that is designated as GF. Most pimiento-stuffed olives are GF, but best to check those too.