Contains a significant amount of many water and fat soluble vitamins. Good source of soluble fiber, Minerals, and slow release complex carbohydrates, low glycemic index. Low fat, no cholesterol and low sodium.
Makes 4 quarts.
Ingredients:
- 1 Tablespoon Olive oil
- 1 Tablespoon finely chopped garlic
- 1 med size, small diced yellow onion
- 1 med size, small diced red Pepper
- 1 med size, small diced yellow pepper
- 2 each, small diced carrots
- 2 each, small diced celery
- 1 med size, small diced green squash
- 4 each, small diced tomatoes
- 1 cup red wine
- 2 quarts vegetable stock
- ½ cup brown Rice
- 1/2 cup chopped celery leaves
- 1 bunch chopped parsley
- ½ bunch rough chopped sage
- 1 sprig chopped rosemary
- Chives 1 bunch chopped
- Sea salt and Pepper To Taste
Method:
- Heat 8-quart pot over medium heat, add olive oil.
- When oil is hot, add garlic, onions, peppers, carrots, celery, and squash. Sauté for 4-5 minutes until soft.
- Add tomatoes and wine, reduce the liquid by simmering for five min.
- Add vegetable stock and rice and simmer until rice is tender (close to an hour).
- Season with fresh herbs, celery leaves, and sea salt.
- Serve.
