INGREDIENTS
1
Carrot
2
stalks Celery
1
Fennel, large bulb
6 cloves
Garlic
1/2 tsp
Herbs de provence
1/4 tsp
Rosemary
1
Yellow onion, large
8 cups
Chicken or vegetable broth
1/2 cup
Brown rice
1/2 tsp
Fennel seeds
1 tsp
Salt
1/2 tsp
Turmeric
1 tbsp
Grapeseed oil