1 (10 ounce) can condensed cream of mushroom soup
1 cup sliced carrots
1 cup sliced green onions
1 cup chopped onion
1 teaspoon chopped black peppercorns
1 teaspoon coriander seeds
1/4 teaspoon salt
3 cloves garlic, minced
1 1/2 cups uncooked rice
6 to 8 large tomatoes, diced
1 teaspoon dried rosemary flakes
2 teaspoons dried rosemary
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons ground cinnamon
2 teaspoons dried tarragon
2 teaspoons dried savory
1 teaspoon dried parsley
1/2 teaspoon dried sage
1 teaspoon dried marjoram
Preheat oven to 250 degrees F (125 degrees C).
Place soup cubes in a skillet over medium heat. Stir in carrots, green onions, onion and peppercorns to brown and caramelize; remove from heat. Stir in coriander, salt, garlic, rice, tomato, rosemary, basil, oregano, basil, oregano, sage, marjoram and parsley. Sprinkle mixture over soup mixture. Place bell pepper and other herbs under vegetables.
Bake in preheated oven for 1 hour, stirring occasionally. After 15 minutes of cooking, remove vegetables from oven and place in circular disc.
Remove from oven and sprinkle with sliced tomatoes, rosemary flakes, rosemary, basil, oregano, basil, oregano, sage, marjoram and parsley. Serve warm or at room temperature.
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