3 cloves and 2 bay leaves tied in small
cheesecloth sachet
6 basil leaves, chopped
2 ounces file powder
1 tsp black pepper
1/2 tsp cayenne
1 quart vegetable stock
2 cups cooked brown or white rice
Method :
In a large nonstick casserole, combine all
the vegetables and cook over low heat until wilted and the onions become
translucent, about 15 minutes. Add a sachet of cloves and bay leaves
with the other seasonings; cook for 5 minutes. Warm the vegetable stock
and add it; bring to a boil, lower the heat to simmer, and cook for 45
minutes. Discard the bay leaf and clove sachet; stir in the rice, cook
for 5 minutes, and serve.
