2 cups of red whole grain rice
4 cups of chicken broth
1 clove garlic
1 carrot coarsely chopped
1/2 cup of peas
1 sprig parsley
1. Soak the rice in water 15 minutes, drain and rinse with cold water.
2. In a large pot, heat oil well. Add rice and stir constantly until the grains no longer stick together.
3. Liquify the tomato with the onion and garlic. Add these to the rice and stir until the rice has absorbed all of the liquid.
4. Add parsley, carrots, peas, salt and broth an stir once or twice. When the liquid begins to boil, cover the pot and reduce heat. Cook until the water is completely evaporated and the rice is tender. (If the broth evaporates before the rice is tender, add more hot water.)