LUTEIN RICH LUNCH -- PENNIES PER MUNCH!

Frugalla Rizo

Half cup of porcini dried and cleaned

1 tbsp (15 ML) olive oil

3 cloves garlic, minced

1 onion, chopped

1-1/3 cups cooked rice

4 cups (1L) vegetable stock

Bragg’s amino to taste

¼ cup chopped fresh basil 

One bunch of chopped beets

Balsamic vinegar

Soy cheese, freshly grated 

 

Peel beets and cut into 1/2-inch (1-cm) cubes

Heat oil in a large saucepan
Add cubed beets, tops, shrooms, onion, garlic and dried herbs (if using)

Cook, stirring, for about 5 minutes then add rice
Pour in vegetable stock

Cover and simmer for 30 minutes stirring twice, or until liquid absorbed

Stir in tops, season to taste... Stir in fresh basil… add vinegar…
Sprinkle with soy cheese…

Serve with a nice burgundy loaded with Reservatrol

Mrs. Buttons