Red Whole Grain Rice
2 cups red whole grain rice 4 cups chicken broth 1 tomato
1/4 onion 1 clove garlic 1 carrot, coarsely chopped
2/2 cup peas 1 sprig parsley 4 Tbsp oil salt and pepper to taste
Soak the rice in water 15 minutes, drain and rinse with cold water. In a large pot, heat oil. Add
rice and stir constantly until the grains no longer stick together. In a blender liquefy the tomato
with the onion and garlic. Add these to the rice and stir until the rice has absorbed all of the
liquid. Add parsley, carrots, peas, broth, salt and pepper, stir once or twice. When the liquid
begins to boil, cover the pot and reduce heat. Cook until the water is completely evaporated and the
rice is tender. (If the broth evaporates before the rice is tender, add more hot water.)
William Barfieldsr
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