Ingredients
Serves 4
4 cups Really Good Vegetable Stock (recipe follows)
1 1/4 teaspoons salt
1 tablespoon white wine
1/2 small acorn squash, peeled and cut into bite-sized pieces
2 small Yukon Gold potatoes, peeled and cut into 1/2 inch squares
1 large carrot, peeled and cut into sticks about 1 inch long and 1/4 inch wide
1 plum tomato, peeled and chopped (optional)
2 tablespoons white rice
3 tablespoons frozen peas
2 tablespoons frozen corn
1 tablespoon chopped fresh oregano
2 teaspoons chopped parsley
1 teaspoon fresh lemon juice
Preparation
