1 cup uncooked brown rice
Cream of Chicken Soup Substitute (see recipe below)
2 carrots chopped very finely
1 onion chopped very finely
3 stalks celery chopped very finely
½ cup bell peppers chopped very finely
2 cloves garlic minced
Pineapple Crushed Almonds
Celery chopped Chinese Noodles
Carrots chopped Avocado
Bell Peppers chopped Green Onions
Rinse brown rice and cook according to directions
Sauté carrots, onion, celery and garlic in water until soft. Make cream of chicken substitute and add it to the sauté mixture.
Serve this sauce over the rice with any or all of the toppings
Cream of Chicken soup substitute
1 ¾ cup cool water
5 TBS white bean flour (small white beans grinded in wheat grinder- on coarse setting)
Approx. 3 TBS Chicken-Like Seasoning or 1 ½ TBS Soup base… to taste
(I usually use a little of both until I reach the desired taste)
In a medium saucepan over medium high to high heat, bring all ingredients to a boil. Mixture will be thick in 2 minutes. Reduce heat and cook over medium for 2 more minutes- stirring constantly. Remove from heat, ready to use.
This mixture can be refrigerated up to 1 week and used in place of canned soup.