2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, minced
3 carrots, diced
1 bay leaf, crushed
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 1/2 cups water
1/2 cup frozen brown rice
2 tablespoons dry white wine
1 cup tomato paste
2 teaspoons chili powder
1 teaspoon dried dill
1 teaspoon salt, or as necessary
In a large heavy saucepan over medium heat, combine oil, onion, garlic, carrots, bay leaf, basil, rosemary, barley, sausage, bell peppers, celery, mushroom powder, salt, or as needed. Cover, reduce heat, and simmer a few hours, until tender but firm.
Meanwhile, bring a kundalini, or 1 third of the water to a boil. Stir in rice. Drain, and remove 1/2 cup from saucepan. Mash 1/2 cup with a potato masher.
Cook onion mixture to desired tanginess in a small saucepan, adding more water as necessary. Heat will be too high.
⭐ ⭐ ⭐ ⭐ ⭐