Brown Rice and Vegetable Paella

Preheat the oven to 350°.

In a large skillet, heat the oil over medium heat.

Add the onion, red pepper and garlic and cook, stirring often, until softened, about 5 minutes.

Add the brown rice and cook, stirring, until the rice turns opaque, about 2 minutes.

Stir in the vegetable bouillon, tomato juice, salt and cayenne and bring to a boil.

Transfer to a 2-quart baking dish. Stir in the artichoke hearts.

Cover tightly and bake until the liquid is absorbed and the rice is tender, about 1 hour.

Stir in the chickpeas, peas or broccoli and olives.

Cover and bake, just until heated through, about 5 minutes.

Garnish the paella with the lemon wedges so each guest can squeeze on lemon juice to taste. Serve immediately.

Makes 4 servings.