Instructions: 1. RECONSTITUTE SOUP AND GRAVY BASE.

2. ADD CARROTS, CELERY, ONIONS, BAY LEAVES, PEPPER, AND SALT. COVER; BRING T
A BOIL; REDUCE HEAT; SIMMER ABOUT 30 MINUTES.

3. ADD RICE. SIMMER, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR UNTIL RICE IS
TENDER. REMOVE BAY LEAVES.

NOTE:

1. IN STEP 1, IF BEEF BONES ARE NOT AVAILABLE, 1 LB 8 OZ SOUP AND GRAVY BASE, BEEF, MAY BE USED. SEE RECIPE CARD A012000. OMIT SALT AND SEASON
TO TASTE.

NOTE:

2. IN STEP 2: 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED CARROTS; 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY; 1 LB 2 OA DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

NOTE:

3. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE

SERVING SIZE: 1 CUP

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