I'm currently going through a severe Crohn's flare, and this makes a great, easy to live on rice dish. I make this once a week in a big container in the fridge and use for breakfast, lunch, and dinner.
Cook 4 cups of rice (or less rice if you want it more soupy or you can use less stock in the later steps). I prefer Basamati rice, but any will work. I would recommend a rice cooker. They are easy to use and produce perfect rice each time.
Add the following ingredients to a food processor or blender:
1 onion, 2 stalks of celery, 10 baby carrots, salt, pepper, a few tablespoons of cooking oil. You can also add spices, herbs, garlic, or citrus juice and change the amounts of veggies to taste.
Blend until as smooth or chunky as you prefer. I blend for ~10 seconds.
Heat a medium pot on high and sautee for a few minutes to cook the pureed veggies. Make sure to stir often to keep any pieces from burning. Add 32 oz (1 medium box/can) of chicken stock and simmer (med-low heat) for as long as you would like. The flavors will develop more the longer you simmer.
Stir in the rice.
For breakfast, I top the rice with an over-easy egg.
You can add the rice to soups or broth to make a more filling meal.
You can also re-season the rice to change the flavor. I love mixing in equal portions soy sauce and lime juice for an Asian kick.
26 years old. Diagnosed with Crohn's disease March 2008. Battled a C. diff infection from Summer 2009-Spring 2010. Have been dealing with a severe flare for the past several weeks.