- 1/2 cabbage shredded
- 2 carrots diced
- 1 zucchini lg dice
- 1 yellow squash lg diced,
- 2 C water
- 2 C vegetable broth
- 1 stick of butter
- 2 oz olive oil
- 2 C cooked rice
- 1 lg tomato diced salt pepper.
Put the cabbage, carrots zucchini and yellow squash in large stock pos. Pour in half cup of water, and cook over high heat about 10 minutes. Add broccoli cauliflower, stock 3 T butter and another 1/2 C water.
Bring to boil and cook 15 minutes. Add remaining 2 cups of water and return to boil. Stir in tomatoes and onions. Reduce heat and simmer until rice is done about 25 minutes. Add butter and season to taste.