When early June rolls around each year, I start dreaming of lobster. Not quite literally, of course, but it's a food I feel no summer in New England would
This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.
