November 10, 2014
In large pot sauté until only partially cooked:
2 cups Green Onions, chopped
1 cup Celery, chopped
1 cup Parsley Leaves, fresh
1 tsp. Sea Salt
1/4 tsp. Thyme, dried
4 Bay Leaves
4 Tablespoons Olive Oil
Add and lightly cook but keep firm:
1 cup Green Pepper, cut to any desired size
Add tomatoes & herbs but just heat, not cook:
3 cups Tomatoes, fresh, chopped extra small (especially the parts attached to skin)
3/4 tsp. Thyme, dried (this is in addition to amount above)
1/4 tsp. Clove powder
Add:
4 cups cooked Brown Rice, (cook in herb broth)
1 cup cooked Black Beans, (cook in herb broth) (or substitute with cooked chicken or white fish pieces)
Serve warm or room temperature.
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