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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.

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