3 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
2 1/2 teaspoons dried oregano
3 teaspoons dried basil
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried tarragon
1 1/2 teaspoons salt
3 cups cooked white rice
1/4 teaspoon ground black pepper
1 teaspoon dried thyme
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon dried basil
2 tablespoons olive oil
1/4 cup dry milk powder
1 teaspoon dried basil
1 tablespoon black pepper
1/2 teaspoon dried thyme
Place olive oil in a small saucepan or stock pot. Slowly add onion, garlic, oregano, basil, rosemary, sage and sage; stir for 5 minutes.
Add rice, stir and cook over medium heat for 5 minutes. Reduce heat to medium, add salt, pepper, thyme and basil. Cook for 5 minutes. Stir in oil, milk powder, basil and pepper. Simmer over low heat for 2 hours. Stir in bread crumbs, thyme and basil.
When finished, stir together the cooked rice, tomato soup mixture and olive oil mixture. Fold in milk powder, basil, oregano, basil, oregano, basil, olive oil.