Monday, October 30, 2006
Last week I posted a recipe for roasted vegetables. We enjoyed them so much that I made them again yesterday at the cabin. This time I added fresh mushrooms and served them on basmati brown rice rather than pasta. It is recommended that you make a full batch, as roasted vegetables are so versatile for remaking into other savory foods. Since Rylan is home with a sore throat and cold today, I thought some un-chicken broth would be good for him. This savory soup is made with Imagine's organic No-Chicken Broth, left-over basmati brown rice, and the left-over roasted vegetables. It was simple to prepare and delicious to boot! A wonderful soup for an autumn day.
Posted by La Tea Dah at 12:38 PM