Chicken Rice Soup
2 qts chicken stock
1 cup brown rice (soaked for 7 hours)
1 cup finely diced chicken meat
1 1/2 cups finely diced vegetables: carrots, celery, red peppers, string beans
sea salt and pepper to taste
Bring stock and rice to a boil and skim off foam. Reduce heat and cook, covered, about 1 hour until rice is tender. Add vegetables, diced meat, season to taste and cook until just tender, about 5- 10 min.