1 tablespoon vegetable oil
2 medium onions, finely chopped
1 medium celery, finely chopped
1 medium yellow bell pepper, chopped
3 cups cooked rice
3 cups water
1 teaspoon salt
1 teaspoon crushed black pepper
1/4 teaspoon dried basil
2 tablespoons chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon baking soda
3 cups water
1 bay leaf
1/2 teaspoon dried rosemary
In a saucepan, remove the skin from the carrots and onions, set aside. Heat the oil in a large pot over medium heat.
Saute the onions, celery, yellow bell pepper and rice in oil until tender, about 10 minutes. Stir in the water, salt, pepper, basil, parsley, basil, oregano, sage, marjoram, rosemary, parsley salt; simmer for 1 minute.
Stir in the bay leaf, oregano, sage, basil and baking soda. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Stir in the broth and cook and stir for 5 minutes. Reduce heat to low and bring to a boil, stirring occasionally. Reduce heat to medium and bring to a boil, stirring occasionally. Reduce heat by half; cover and simmer for 10 minutes.
Stir the rice into the soup along with the water, salt, pepper, basil, parsley salt, basil salt, oregano and sage. Pour over the soup mixture and stir together.
If I could give more stars, I would! This recipe is by far the easiest and most delicious bread recipe I have ever made. I like being able to control the amount of garlic and red pepper. I added lots of fresh garlic, just because I needed to. I also added my chicken broth and veggie stock. I topped off the sandwich with the cheese mixture and served. It was dense, but not overwhelming. I would recommend this recipe to anyone, great to be served as a family dinner or even a nice entertaining sandwich. Just because it's not technically vegan, that doesn't mean it's not edible. Remember to rinse the pasta and baking dishes first though--it can be a little bland. And definitely use olive oi
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