Ingredients
5 T. olive oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cups crushed tomatoes
4 or more cups vegetable broth or chicken stock
1/2 cup wild rice
1 T. salt
1 tsp. black pepper
pinch sugar
2 T. fresh herbs (basil, parsley, tarragon)
Directions
Heat oil in large pot. Add onion, carrot and celery. Cook until vegetables are translucent, stirring. Pour in tomatoes, stock and rice. Bring to boil, cover, and reduce heat to a simmer. Add salt, pepper, sugar, and herbs. Stir often, and cook until rice fluffs, about 1.5 hours.
Servings
4 servings