|Oil||1⁄4 Cup (4 tbs)|
|Onions||1 Cup (16 tbs), sliced|
|Celery stalk with leaves||2 Cup (32 tbs), chopped|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Leftover meat||2 Cup (32 tbs), diced (Fish, Fowl)|
|Stock||1 Cup (16 tbs)|
|Whole wheat flour||3 Tablespoon|
|Soy flour||1 Teaspoon|
|Sweet herbs essence||1 Tablespoon|
|Alfalfa sprouts||2 Cup (32 tbs)|
Heat oil in saucepan.
Saute onions, celery and mushrooms briefly.
Add leftovers, stock, flours and essence of sweet herbs.
Cover and simmer gently until mixture thickens slightly.
Remove from heat Add sprouts.
Serve over brown rice.