1 tb Ghee
1 c  Mixed vegetables, diced*
2    Garlic cloves
2 c  Cooked rice
3 c  Water
1/2 ts Sage
1 ts Rosemary
1 ts Parsley
1 tb Soy sauce
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”