2 parsnips, chopped 2 stalks celery, chopped 1 cup green beans 4 dried or 2 fresh Shiitake mushrooms, chopped 1 cup un-cooked white basmati or jasmine rice Saute onion and garlic in olive oil. Add 8 cups of pure water or vegetable stock and boil. Add Astragalus in the last 10 minutes. Add more water if necessary. Strain Astragalus and serve.
Students are welcome to submit fun recipes and other ideas too for the Reporter.
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