6 stalks asparagus (cut in 1 inch pieces)
1/2 c. frozen peas
1/2 c. frozen carrots
2 tbsp. olive oil
2 onions, chopped
3 peppers (green and red) in strips
1 (14 oz.) can tomatoes, drained and finely chopped
3 leeks (white parts only)
5 1/2 c. chicken/vegetable stock
1 (14 oz.) can artichoke hearts (drained, halved and sprinkled with lemon juice)
4 cloves garlic
2 c. uncooked rice
1/4 tbsp. saffron

In pan saute onion in oil over low heat until tender, stirring occasionally. Stir in tomatoes, leeks, artichoke halves, peppers, asparagus, peas and carrots. Add 1 cup stock. Bring to a boil and simmer 10 minutes. Blend in garlic and parsley and then remaining stock. Season to taste. Add rice and cook over medium heat 20-25 minutes, until rice is done and all liquid is evaporated. Stir in saffron. Let it stand for 5 minutes. Serves 4.