The man was sick, and in need of something comforting, yummy, easy, and nutritious, and what does that bring to mind, other than soup? I am surprised by how fantastic this turned out to be. I thought I had made enough for two days, but we finished it off before the night was through! (It makes two man servings, apparently, or four small meals).
While barley is very nostalgic, it is obviously not a choice for the gluten-free part of this team, so I used pearl rice instead (which just won over hato mugi, another gluten-free barley-like grain). Maybe I have a bias, but I am sure this worked even better!
1 large onion, chopped
2 carrots, chopped
2 zucchini, chopped
3 bunches celery, chopped
1/2 cup of pearl rice
1 tbsp powdered veggie stock
salt & pepper (I use the ratio 1:10)
Fry the onion, carrot, zucchini, and celery for about five minutes, just until softened.
Add three cups of hot tap water, the rice, veggie stock, salt, and pepper (temperature should be high).
After boiling, turn the temperature to the low, and continue to stir frequently for thirty-five minutes (adding more water if required).
Serve, and enjoy!
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