(Serves 20)
Ingredients:
- 7 ½ cups brown rice, dry
- 2 ½ cups corn
- ½ cup grated carrots
- 10 Tbsp olive oil
- 2 ½ cups vegetable broth
- 7 ½ cups water
Directions:
Sauté grated carrots in oil until they change color to less bright. Add broth and water. Bring to boil, add rice. Cover and simmer about 10 minutes. Add corn, blending together. Cover again and cook and additional 18 minutes.
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