by Kathy Hamman Miller

Ingredients:

Basically any vegetables your family enjoys. In this version I used –

Touch of olive oil for sautéing in the stock pot

1/2 a stalk of celery cleaned and chopped, I used about 8 ribs

1 tablespoon of crushed garlic

Diced carrots

1 lb. cleaned and sliced mushrooms

1 large diced Onion

10 ounce container Cherry tomatoes halved or around 4 good tomatoes diced.

1 box Uncle Ben’s original wild rice with seasoning packet

Handful of chopped spinach or greens of choice

8 cups vegetable or reserved meat stock. I used 2 boxes of the 32 oz. chicken broth low sodium. Your choice. I’ve also used bouillon cubes to water ratio. It’s whatever you have on hand, and what your family prefers.

Directions:

Clean and dice your veggies. Add a touch of olive oil to a large stock pot. Add in the onions, celery, and garlic sautéing until just tender, then add in the mushrooms, tomatoes, 8 cups of stock, seasoning package from the rice box, and carrots.

Cook over medium heat until carrots are just about tender. Add the box of rice to finish it all up heating until rice is done. Just before serving you can add a handful of chopped greens to stir in and top off with.

Perfect for these cold weather days and to finish using up your stash of veggies. I have also in the past added diced chicken to this. Enjoy!