3 tablespoons cold pressed olive oil
4 cloves garlic, chopped
1-1/2 cups brown rice
3-1/2 cups water
14 sun dried tomato halves
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon parsley
1/2 teaspoon oregano
Place sun dried tomatoes in a blender with 1 cup of water. Grate at slow speed until tomato pieces are small. In a 6-quart pot, sauté garlic in oil until slightly brown. Add rice and sauté for another minute. Add tomato mixture, 2 1/2 cups of water, and the remaining ingredients. Bring to a boil. Cover, lower heat, and simmer for 45 minutes.
