2 Tbs olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
1-1/2 cups uncooked converted rice
2 cans (about 14 oz each) vegetable broth
1/2 cup dry white wine
1/2 tsp crushed saffron threads or ground turmeric
3/4 tsp salt
1/4 tsp red pepper flakes
1 can (about 15 oz) chickpeas, rinsed and drained
1 pkg (11 oz) frozen artichoke hearts, thawed
1/2 cup frozen peas, thawed
Heat oil in medium skillet over medium heat. Add onion, bell pepepr and garlic. Cook, stirring occasionally, until onion softens. Transfer to slow cooker. Add rice, broth, wine, saffron, salt and red pepper flakes. Stir to level rice. Cover and cook on LOW 3 hours.
Add chickpeas, artichoke hearts and peas to slow cooker; do not stir. Cover and cook about 30 minutes longer or until rice is tender and liquid is absorbed. Stir well and serve hot.
*recipe taken from the Crock Pot Busy Family Recipes cookbook