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”