Tomato and Artichoke Rice

8 oz. long grain brown rice (225g)
8 oz. ripe tomatoes (225g), skinned and finely chopped
8 oz. artichoke hearts (225g), chopped
1 T olive oil
1 - garlic clove, crushed
1 T tomato puree
1 T finely chopped fresh basil
1 T finely chopped fresh oregano
1 - bay leaf
0 - black pepper
20 oz. vegetable stock (600 ml)
0 - chopped black olives

Fry the rice and garlic in the oil for 2 minutes. Add the remaining ingredients, except the olives, and stir well. Bring to a boil, coer and simmer gently until the liquid has been absorbed. Transfer to a serving bowl and garnish with olives.

From A Vegan Taste of Greece