Instructions: 1. In a 4-quart saucepan or Dutch oven over high heat, bring to a boil the long grain and wild rice combination, water according to package instructions and bouillon. Do not add seasoning packet if one is enclosed in package of rice. Reduce heat to low and simmer, covered.

2. Meanwhile, heat oil briefly in a medium or small saucepan over medium-high heat. Add onion, carrots and rosemary. Saute until onion is softened and carrots are crisp-tender. Set aside.

3. When long grain and wild rice mixture has about 10 minutes cooking time left, add quick-cooking brown rice, tomatoes (with their juice) and artichoke hearts.

4. When rice is tender and liquid absorbed, stir in peas, kidney beans and cooked carrot-onion mixture. Heat through and serve.

NOTES : A delicious and easy dish like Vegetable Rice Italiano can make a meatless meal seem like a feast. Enjoy a large serving for a meal in itself, or serve smaller portions to accompany baked chicken or turkey.

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