Vegetarian Paella - alive magazine

Ingredients

• 3 Tbsp (45 mL) extra-virgin olive oil
• 1 medium-sized Vidalia onion, diced
• 1 red bell pepper, cored and cut into strips
• 1 small fennel bulb, cut in half and thinly sliced
• 3 large garlic cloves, minced
• 2 bay leaves
• 1 cup (250 mL) sprouted short grain organic brown rice
• 1/4 cup (60 mL) sherry vinegar
• 1 tsp (5 mL) saffron, crushed
• 1 tsp (5 mL) turmeric
• 1/2 tsp (2 mL) smoked paprika
• 1/4 tsp (1 mL) cayenne
• 1/4 tsp (1 mL) sea salt
• 2 cups (500 mL) vegetable stock, hot
• 1 cup (250 mL) frozen shelled edamame beans, thawed
• 1 cup (250 mL) halved grape tomatoes
• 6 oz (170 mL) jar grilled artichokes, quartered
• 1/2 cup (125 mL) pitted Greek olives
• 1/3 cup (80 mL) coarsely chopped cilantro
• Lemon, cut into wedges