Ingredients

• 1 small onion chopped
• 1 stalk celery chopped
• 1 small carrot finely chopped
• 1 clove garlic minced
• 1/2 tbsp unsalted butter
• 1/2 tbsp olive oil
• 1 tbsp whole wheat flour
• 3/4 C cooked brown rice
• 1 14 oz tin whole plum tomatoes in tomato juice, undrained
• 1/2 tbsp soft light brown sugar
• 1/2 tsp oregano dried
• 1/2 tsp basil dried
• 1 C chicken stock
• 1/2 C cream
• kosher salt to taste
• black pepper to taste
• a splash hot sauce if desired

Directions

• Heat the butter and the oil in a large saucepan until the butter begins to foam.
• Add the celery, onion, carrot and garlic. Sauté, stirring occasionally over medium low heat until the onion is golden.
• Stir in the flour and rice, breaking up the rice. Continue to sauté until the rice begins to brown a bit.
• Add the tinned tomatoes, breaking them up with the back of a spoon, the chicken stock, brown sugar, oregano and basil and a splash of hot sauce if using. 
• Bring to the boil, then reduce to a very slow simmer.
• Cover and simmer over low heat for about 30 minutes. 
• Taste and adjust seasoning with some salt and black pepper.
• Stir in the cream and heat through without boiling. Serve immediately.

Notes

• 9-27-25 Full Recipe
• 1/2 Canned Tomatoes
• 1/2 Fresh Roma Tomatoes
• 1 1/2 C Chicken Stock

Photos