Categories: Soups/stews, Appetizers, Vegetarian, Rice/grains 
      Yield: 4 servings 
  
      1 tb Ghee                              1/2 ts Sage 
      1 c  Mixed vegetables, diced*            1 ts Rosemary 
      2 ea Garlic cloves                       1 ts Parsley 
      2 c  Cooked rice                         1 tb Soy sauce 
      3 c  Water                                    Salt & pepper 
  
  Heat ghee in a large soup pot.  Saute the diced vegetables & garlic for 15 
  minutes.  Pour over water, bring to a boil & simmer until the vegetables 
  are almost tender.  While the vegetables are simmering, add the herbs in 
  order.  About 5 minutes before the end of the cooking time, add the cooked 
  rice.  Add more water if necessary. 
   
  "Tasajara Cooking"