1 package Chik'n strips, chopped
2 carrots, peeled and sliced
1 onion, diced
2 cloves of garlic, minced
Juice of 1 lemon
32 oz vegetable stock (4 cups)
1/4 cup rice (brown, white, wild, etc)
1/4 tsp oregano
1/4 tsp basil
1/4 tsp parsley (I used dried)
salt and pepper to taste
1. sautee onion, carrots, and garlic in oil until soft
2. add chik'n, salt & pepper, oregano, basil and parsley
3. pour in veggie stock and lemon juice and bring to a boil
4. once it boils, add the rice and cook until rice is tender