Vegetable Paella by the Fire

ingredients

1 tbsp. olive oil 2 cups uncooked rice
2 onions diced 1/2 tsp. crushed saffron
3 cloves garlic crushed 1/4 tsp. tumeric
2 carrots diced salt and pepper to taste
2 stalks celery chopped 3 cups hot veggie stock
1 sweet red pepper in chunks 1 cup each corn and peas
1 green pepper in chunks 1 tin artichokes drained
1/4 lb. mushrooms quartered parsley
1 28 oz tin chopped tomatoes

directions

Heat oil in dutch oven (something ovenproof) on stove . Add onions and garlic, sauté gently for 2 mins. Add carrots, celery, red pepper, mushrooms and cook for 5 mins. Add 1/4 cup water if pan seems dry. Stir in tomatoes and rice, cook for a few minutes. Add saffron, tumeric, pepper and salt to hot stock. Add stock to rice and bring to boil. Cover and cook gently for 20 minutes until rice is cooked or put in casserole and bake at 350 F for 30-35 mins. Gently stir in corn, peas, artichokes. Cover and bake at 350 F for 5-8 mins. Toss and serve sprinkled with parsley.

Source: Lisa