2 tablespoons oil
1 clove garlic
1 onion — diced
1 stalk celery
1 carrot — diced
2 tablespoons whole wheat flour
1 1/2 cups cooked rice
28 ounces tomatoes
1 teaspoon oregano
1 teaspoon basil
3 cups milk — hot
1 tablespoon butter
salt — to taste pepper — to taste
Saute garlic, onion, celery and carrot in the oil until tinder. Add the flour and saute for 2 to 3 minutes. Add the tomatoes, rice and spices and cook for 15 minutes. Add the milk and butter and serve hot.