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Ingredients:
In a heavy pot saute until onion
is golden: Oil as needed
1 clove garlic, minced
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
Add, stir and saute until rice is a little roasty: 2 tbsp.
whole wheat flour
3/4 c. raw brown rice (or 1 1/2 c.
cooked rice)
Add: 1 (28 oz.) can tomatoes, chopped &
mashed with a spoon
2 tsp. salt (optional)
4 white peppercorns or lots of
freshly ground black pepper
1 tbsp. sugar
1 tsp. oregano
1 tsp. basil
Have ready: 3 c. milk, hot
1 tbsp. butter
Direction:
If starting with rice which is
raw, cook until rice is done, about 45 minutes. If using
precooked rice, cook until flavors mingle, at least 15
minutes. Remove from heat. For a more elegant soup, puree it
in the blender or a sieve. Add milk and butter and more salt
and pepper if needed. Warm but do NOT boil. Delicious with
oatmeal bread. 6 servings.
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For
Details about Ingredients , check your nearest American Store
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