Cream of rice and broccoli soup

[Guest guest]

Cream of rice and broccoli soup

source: quick and natural rice dishes

 

1 TB extra virgin olive oil

1C. diced onion

1TB. minced garlic

1tsp. Herbamare seasoning

1/4tsp. white pepper

1/4 tsp. cayenne

1/4 tsp. cumin powder

1 1/2 tsp. dried basil, or 2 TB.chopped freash basil

2tsp. white wine vinegar

6 cups water or stock

2 3/4 C. cooked brown rice

2 C. diced peeled broccoli stems

2 C. bite size broccoli florets

1/2 tsp. umeboshi vinegar

 

Heat the oil over medium heat in a four quartpott. Add the onion and

garlic and saute for 3-5 min. or just until the onions are translucent.

Add the herbamare, spices, herbs, white wine vinegar, and 4 cups of

water of stock. place the rice in a blender with the remaining 2 cups

water or stock and process until creamy.

Add creamed reice to the pot and bring toa boil. Reduce to simmer, add

the broccoli stems and cook for 5 mins. Add broccoli florets and cook 2

mins more, or just until the florets are tender but still bright green.

Add the umeboshi vinegar and remove from heat.