Lunch

Vegetable and Rice is for Lunch.

Vegetable and Rice takes 60 minutes to prepare.

Vegetable and Rice takes 60 minutes to cook.

Vegetable and Rice makes 18 servings.

The ingredients for Vegetable and Rice are:

1- 6 quarts or 24 cups of Chicken broth. Made from one chicken carcass 4 to 6 bay leaves and 6 quarts of water.
2- One whole small cabbage.
3- Two Sweet onions.
4- Two large green peppers.
5- One whole celery stock, including leaves.
6- One tablespoon oregano.
7- Two tablespoons season salt.
8- ? to 1 tablespoon of crushed dried cayenne peppers. ( to taste)
9- 28 oz diced tomatoes.
10- One cup of dried lentils.
11- 1 cup of Basmati rice
12- Half a cup of wild rice

Here is how you make Vegetable and Rice:

You will need a large stock pot at least 12 quarts to accommodate the broth and all the vegetables. Place chicken carcass water along with the bay leaves. Boil for one hour, strain out bones, measure remaining water and add enough water to bring back to 6 quarts.Use a food processor or coarse chop by hand all the vegetables and add to the broth. Add all the spices, and bring to a full boil. Reduce to a hard boil, and cook for an hour. Use a hand submersible blender to puree the soup, or serve chunky.Cook rice separately and add after soup is pureed. Serving Size: makes 18 large servingsNumber of Servings: 18Recipe submitted by SparkPeople user OBEIRN.

The nutritional information for Vegetable and Rice is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 95.9

• Total Fat: 1.0 g
• Cholesterol: 6.7 mg
• Sodium: 1,898.7 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 4.5 g
• Protein: 4.7 g