1 cup water
1 cup white rice
1 cup vegetable broth
1 (10 ounce) package frozen mixed vegetables
2 eggs
1 teaspoon vanilla extract
1 clove garlic, peeled and minced
1 teaspoon salt
1 tablespoon butter
1 cup all-purpose flour
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 pinch ground nutmeg
1 teaspoon dried parsley
1 cup chopped celery
1 cup chopped onions
1 cup fresh lemon juice
1 (4 ounce) can evaporated milk
1 (4.5 ounce) can milk chocolate syrup
1 cup chopped pecans
In a medium saucepan, combine 1 cup water, rice, vegetable broth, mixed vegetables, eggs, vanilla, garlic, salt, butter, flour, flour, baking soda, nutmeg, parsley, celery, onions, lemon juice, evaporated milk, milk, chocolate syrup, pecans and lemon juice.
Bring a large pot of water to a boil. Add potato mixture and stir to coat. Reduce heat to medium-low; cook 10 minutes. Stir mixed vegetables and peas into mixture. Bring to a boil. Reduce heat to low; cook 5 minutes. Stir in chocolate syrup, pecans and lemon juice. Boil 1 minute.
Simmer and stir potato mixture over medium heat for 10 minutes, stirring occasionally. Stirring constantly, bring mixture to a boil. Boil for 5 minutes, stirring occasionally. Serve at room temperature.
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