Alan’s Veggie Paella

4 cups, chicken broth
2 1/2 cups, raw Rice
1/2 lb. Okra
1 can Artichoke hearts
1/2 cup chopped Parsley
1 1/2 cups frozen Peas
1/2 cup Olives
1 sm jar chopped Pimentos
1/4 tsp Saffron
1/2 tsp Tumeric
1 large Onion, chopped
2 Tbsp Olive Oil
1 clove Garlic, mashed
1 bunch Asparagus

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1.  Saute onion in oil until translucent

2.  Add pimentos and garlic and cook stirring occasionally 
    for 2 minutes.

3.  Stir in turmeric, saffron, and rice. Add broth and parsley
    and bring to a boil. Continue on medium until most 
    of the liquid is absorbed.

4.  Stir in everything else and simmer covered for 15 minutes.

I found mine was a little runny and baked in oven on 250 for 
about an hour. 

Great hot or room temperature. 

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