4 cups uncooked long-grain white rice
4 cups chicken broth
2 tablespoons chopped fresh basil
2 apples - peeled, cored and sliced
2 carrots, sliced
1 small red onion, sliced
salt and pepper to taste
1 clove garlic, minced
1 egg
1/2 cup water
1/4 cup heavy cream
4 teaspoons onion powder
In a large saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 30 minutes.
Meanwhile, in a large bowl combine broth, basil, apples, carrots and onion.
Heat 3/4 cup water in a large pot over medium heat. In a small bowl, whisk together egg and 1/2 cup water. Place remaining mixture in pot; cover, remove lid and simmer for 5 minutes, stirring occasionally. Stir in potato and cauliflower.[/color]
Transfer vegetable mixture to a large slow cooker. Stir in tomato puree and broth mixture; reduce heat to simmer. Simmer covered for 3 to 5 hours.