This is a delicious and spicy vegetarian casserole that is practically a meal unto itself. It is a grand main course or a hearty accompaniment to dinner. Prepare the rice separately so that it doesn't get gummy.

To Prepare Rice:
1 1/2 cups rice
3 cups chicken broth
salt and pepper to taste
2 teaspoons turmeric
1/2 teaspoon cumin

To Prepare Vegetables:
1 onion, chopped
2 cloves garlic, minced
2 zucchini, unpeeled and sliced
1/2 pound mushrooms, sliced
2 tablespoons oil

1 jar (6 ounces) marinated artichoke hearts, drained
2 tomatoes, peeled, seeded and chopped (fresh or canned)
1 package (10 ounces) frozen peas
1 teaspoon turmeric
salt and pepper to taste

In a covered saucepan, simmer together first 6 ingredients, until rice is tender and liquid is absorbed. Meanwhile, in a Dutch oven casserole, sauté together next 5 ingredients until onions are tender. Add the remaining ingredients and heat through. Stir in the cooked rice and heat through. Serves 6 as a main course or 12 as an accompaniment to dinner.

Note: -Entire casserole can be assembled earlier in the day, and heated before serving. Sprinkle casserole with 2 tablespoons water before reheating, to prevent rice from sticking to the bottom of the pan.
-This dish is especially attractive when served in a 12-inch porcelain paella baking pan.