Artichoke, Squash, and Red Pepper Saute

(from p. 193, The Complete Vegan Cookbook) This was quick and easy to prepare (the rice takes the longest). Strong Mediterranean flavor and very filling.

Yield: [barely] 4 main-dish servings

1 cup brown basmati rice
1/2 tsp. salt
1 medium red bell pepper
3 T. dry sherry
1 cup diced yellow crookneck squash (I used one squash)
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
1/2 tsp. dill seed (I didn't have any so I used dill WEED...)
A few grinds black pepper
1 can (8.5 oz. drained weight) quartered artichoke hearts
2 T. fresh-squeezed lemon juice (2 lemons)
4 lemon wedges

Place the rice in a large, fine-mesh strainer and rinse under running water for about 30 seconds. Set aside to drain. Bring 2 cups of water to a boil, add 1/4 tsp. of the salt and the drained rice, then return to a boil over high heat. Cover, reduce the heat to very low, and simmer 45 minutes. Turn off the heat, and allow the pot to stand, without disturbing the lid, for at least 5 minutes before serving.

Cut the pepper in half lengthwise and discard the stem, seeds, and white membrane. Chop the pepper into 1-inch cubes. Heat the sherry with 3 T. of water in a heavy-bottomed skillet that has a tight-fitting lid. When it begins to simmer, stir in the pepper, squash, garlic, rosemary, dill seed, remaining 1/4 tsp. salt, and black pepper. Cover, reduce the heat to medium-low, and cook 5 minutes. Remove the lid and cook, stirring frequently, 2 to 3 minutes, until the pepper is tender and there is still a little liquid remaining in the pan.

Meanwhile, drain the artichoke hearts, and remove any choke material you find (?? Um, I didn't know what that meant. I just checked all the pieces and removed a few of the outer "leaves" or whatever that can be hard to chew.) When the pepper is cooked, add the artichokes and lemon juice, and stir gently as you cook for about 2 minutes longer. You want the artichokes to just heat through. Serve hot over rice, garnished with lemon wedges.

Each serving provides: 225 calories, 6g protein, 2g fat, 3g dietary fiber, 45g carbohydrates, 449mg sodium, 0 mg cholesterol.