1 ½ cups of green rice
1 cup of mushrooms, flat, button and/or brown
1 medium peeled carrot
1 stick of celery
2 garlic cloves
1 onion, skin removed
3 – 4 cups of chicken or vegetable stock or miso soup
1 small bunch parsley
3 tbsp. olive oil
In a food processor add the mushrooms, carrot, celery, garlic, onion and olive oil and blend until coarsely chopped. In a saucepan, sauté the mixture until soft approximately 5 minutes.
Add the green rice and 1 ladles of hot stock and simmer for approximately 20 minutes. Keep slowly adding all of the stock until desired consistency is reached. Once cooked add parsley and season to taste.