| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/stews, Restaurant, Washington | 1 | Servings | |
INGREDIENTS
| 5 | tb | Butter |
| 2 | md | Onions; chopped or finely sliced |
| 2 | Cloves garlic; minced | |
| 2 1/4 | lb | Carrots; scrubbed and thinly sliced (use processor) |
| 2 | c | Water |
| 3 | c | Chicken broth |
| 1 | c | Brown rice; raw |
| 2 | ts | Dried basil |
| 1 | ts | Dill weed |
| 1/4 | c | Fresh parsley |
| 1 1/2 | ts | Salt; (or to taste) |
| 3 | c | Milk; or half-&-half |
| 1 | tb | Tamari |
| 1/2 | ts | White pepper |
INSTRUCTIONS
Cook onion and garlic in large pot until soft. Add remaining ingredients, except milk (or half & halt). Bring to boil, then reduce heat and cook on low until rice is cooked. Remove from heat and pure'e in blender. Place back on stove, heating until it reaches boiling. Reduce heat, add milk and serve. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Calico Cupboard, Mt Vernon, Wash.
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