1 lb beef or chicken 5 large carrots, halved 2 celery stalks 1 handful parsley 1 pint unsalted broth or water 1/2 tsp. salt 3 cups cooked brown rice, oatmeal, or buckwheat, cooked
1. Using the unsalted broth or water, lightly steam beef or chicken in a soup out with the carrots, celery, and parsley. 2. Salt the broth lightly, and do not overcook. 3. Remove from heat, and chop meat (if using chicken, remove the bone.) 4. Chop the carrots and celery, and add them back to the meat, along with some broth. 5. Mix with steamed brown rice, oatmeal, or buckwheat and any addition cooked vegetables you may have (broccoli is a good option.) 6. Refrigerate and serve morning and evening.
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5 large carrots, halved
2 celery stalks
1 handful parsley
1 pint unsalted broth or water
1/2 tsp. salt
3 cups cooked brown rice, oatmeal, or buckwheat, cooked
1. Using the unsalted broth or water, lightly steam beef or chicken in a soup out with the carrots, celery, and parsley.
2. Salt the broth lightly, and do not overcook.
3. Remove from heat, and chop meat (if using chicken, remove the bone.)
4. Chop the carrots and celery, and add them back to the meat, along with some broth.
5. Mix with steamed brown rice, oatmeal, or buckwheat and any addition cooked vegetables you may have (broccoli is a good option.)
6. Refrigerate and serve morning and evening.
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