1 tb Ghee

1 c Mixed vegetables, diced*

2 Garlic cloves

2 c Cooked rice

3 c Water

1/2 ts Sage

1 ts Rosemary

1 ts Parsley

1 tb Soy sauce

Salt & pepper Heat ghee in a large soup pot.
Saute the diced vegetables & garlic for 15 minutes.
Pour over water, bring to a boil & simmer until the vegetables are almost tender.
While the vegetables are simmering, add the herbs in order.
About 5 minutes before the end of the cooking time, add the cooked rice.
Add more water if necessary.
“Tasajara Cooking”