This is one of Troy’s favorite vegetarian dishes, probably because this is what I was cooking for the hikers when he walked into my hostel on the AT all those years ago.

Ingredients:

• 3 cups cooked rice (I cook mine in vegetable stock and a little white wine)
• 1 stick vegan butter (or regular butter)
• 2 pinches Spanish saffron
• 1 teaspoon turmeric
• EVOO
• ½ red onion, thinly sliced
• 4 cloves garlic, finely chopped
• ½ each red and yellow bell peppers, sliced
• An assortment of your favorite vegetables, lightly steamed  (I used Brussels sprouts, asparagus, and sliced carrots)
• ½ cup Spanish olives
• 1 can quartered artichoke hearts, well drained
• 1 teaspoon crushed red pepper 
• Salt and pepper to taste
• Freshly squeezed lemon juice to taste

Preparation:

Place rice, steamed vegetables, olives, artichoke hearts, and crushed red pepper in a large bowl. Cook onions, garlic, and peppers in olive oil until soft. Add to the rice mixture. Melt butter in a saucepan, then add saffron and turmeric. Remove from heat and let sit for a few minutes for saffron to “bloom.” Pour butter mixture over rice and veggies and mix gently. Add salt, pepper, and lemon juice to taste. Place mixture in a casserole dish and bake at 350 degrees until heated through.