1 c Uncooked rice
1 1/2 c Chopepd onions
2 Celery stalks, sliced
2 sm Carrots, peeled & cut into
— half moons 3 tb Olive oil
3 c Vegetable stock
10 Ripe plum tomatoes, chopped,
— or 28 oz can whole plum — tomatoes, crushed 1 Head curly endive, chopped
1/2 c Chopped fresh parsley
1 1/2 tb Chopped fresh basil
Salt & pepper Cook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. “Sundays at Moosewood Restaurant Cookbook”