Easy Vegetable Stock Recipe 1 medium white or yellow onion, peeled and sliced 4 stalks celery, cut into chunks 2 carrots, peeled and cut into chunks 1 large tomato, cut into chunks 2 bay leaves 1/2 teaspoon whole black peppercorns Fresh thyme sprig 6 cups fresh cold water (eatingcleanrecipes.com)
1 teaspoon butter 1 cup diced carrots 1/2 cup golden raisins 2 medium onions, chopped 2 cups basmati rice 3 cups mutton broth (or vegetable broth if preferred) 2 1/2 pounds cubed lamb meat 2 teaspoons whole cumin 1 1/2 teaspoons cardamom pods 2 ″ cinnamon piece 1/4 tablespoon whole black peppercorns Salt to taste 5 tablespoons vegetable oil (fieryfoodscentral.com)
white beans (cannelini, great northern type varieties): garlic - I slice a whole head crosswise to expose all the cloves and throw it in like that + a generous sprig of fresh sage or rosemary, drizzle of EVOO and a teaspoon of whole black peppercorns + 1 dried whole chile, like chile de arbol or a teaspoon of chile flakes. (mamaeatsplants.com)