Rice Soup

4 ozs 125 gms long grain rice
1 Tblsp oil
2 pts 1 Lt vegetable stock
1 Tblsp yeast extract
1 carrot
1 leek
1 stick celery
salt and pepper
Heat the oil and fry the rice for a few minutes until transparent. Add the stock and yeast extract. Bring to the boil and simmer for 30 minutes. The rice should be soft, more water can be added if the soup is drying out. Chop the carrot, leek and celery and add to the pot. Simmer for a further 5 minutes. Season to taste.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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