J. actually made up this recipe for dinner the other night:
In a stock pot, sauté 1 medium onion (diced) & 2 carrots (chopped) in 1 tbsp olive oil, until onions are translucent. Then add 1 C vegetable juice, 1/4 tsp curry, 1/4 tsp turmeric, pepper to taste, 2 C water, 1/2 of a 14-oz can of diced tomatoes (with juice), 1 C peas and/or corn & bring to a boil. Turn down heat to simmer for about 10 minutes. Just before serving, toss in either 1 C pre-cooked (leftover) rice of any kind (or any grain for that matter, quinoa, millet, etc.) or a handful of washed baby spinach.