Wine Road Recipes

Ingredients

• 2 tablespoons olive oil
• 1 large Vidalia onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 large red bell pepper, seeded and cut into strips
• 2 medium zucchini, trimmed and cubed
• 1 1/2 cups marinated artichoke hearts, quartered
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 1/2 teaspoons smoked Spanish paprika
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon saffron threads
• 1 cup frozen green peas
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 1/2 cups short-grain rice (Bomba or Calasparra)
• 2 cups Wilson Sauvignon Blanc
• 2 cups low-sodium vegetable stock
• 1/4 cup capers (optional)
• 1 can (14 ounces) diced tomatoes
• 1/4 cup chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper, to taste
• 2 medium lemons, cut into wedges