Categories: Soups/stews, Appetizers, Italian, Vegetarian, Rice/grains 
      Yield: 8 servings 
  
      1 c  Uncooked rice                      10 ea Ripe plum tomatoes, chopped, 
  1 1/2 c  Chopepd onions                           -- or 28 oz can whole plum 
      2 ea Celery stalks, sliced                    -- tomatoes, crushed 
      2 sm Carrots, peeled & cut into          1 ea Head curly endive, chopped 
           -- half moons                     1/2 c  Chopped fresh parsley 
      3 tb Olive oil                       1 1/2 tb Chopped fresh basil 
      3 c  Vegetable stock                          Salt & pepper 
  
  Cook the rice. 
   
  Meanwhile, saute the onions, celery & carrots in the olive oil till tender. 
  Add the stock & tomatoes & endive.  Simer for about 15 minutes. Stir in the 
  cooked rice.  Add parsley & basil.  Season with salt & pepper to taste. 
   
  "Sundays at Moosewood Restaurant Cookbook"