INGREDIENTS

1/2 package mushrooms or more
1 can artichoke hearts drained
2 Tbsp olive oil
1 medium onion
1 large clove garlic
4 cups chicken broth
2 Tbsp tomato paste
2 cups short grain rice
1/2 cup grated Parm cheese
1/4 cup chopped parsley

INSTRUCTIONS

1. Saute onions and mushrooms in oil till soft.

2. Cut artichokes in half or smaller, add to pan. brown lightly.

3. Add 1 cup broth plus tomato paste to pan.

4. Add rice and additional broth.

5. Bring to boil.

6. Cover and simmer on low heat for 15 minutes or according to your particular rice directions.

7. Stir. Top or stir in the cheese and parsley if desired.