2 quarts chicken stock
1 cup brown rice
1 cup finely diced chicken meat and/or chicken liver and heart (leftover from making stock)
1 1/2 cups finely diced vegetables such as carrot, celery, red pepper or string beans
sea salt or fish sauce and pepper
Bring stock and rice to a boil and skim off any foam that may rise to the top. Reduce heat and cook, covered, about 1 hour untilrice is tenderr. Add the vegetables, diced meats, season to taste and cook until just tender, about 5 to 10 minutes.
Reprinted with permission from Nourishing Traditions, by Sally Fallon with Mary G. Enig, Ph.D.