Rice soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ghee |
| 1 | cup | Mixed vegetables, diced* |
| 2 | eaches | Garlic cloves |
| 2 | cups | Cooked rice |
| 3 | cups | Water |
| ½ | teaspoon | Sage |
| 1 | teaspoon | Rosemary |
| 1 | teaspoon | Parsley |
| 1 | tablespoon | Soy sauce |
| Salt & pepper | ||
Directions
Heat ghee in a large soup pot. Saute the diced vegetables & garlic for 15 minutes. Pour over water, bring to a boil & simmer until the vegetables are almost tender. While the vegetables are simmering, add the herbs in order. About 5 minutes before the end of the cooking time, add the cooked rice. Add more water if necessary.
"Tasajara Cooking"