4 cups uncooked white rice
3 cups water
1 (12 ounce) package baby asparagus spears
2 carrots, grated
2 onions, minced
4 sprigs fresh mint, garnish if desired
2 cups crushed tomatoes with juice
1 teaspoon salt
1 cup distilled white vinegar
1 1/2 cups water
2 tablespoons vegetable oil
4 teaspoons minced fresh garlic
1 dash dried basil
1 teaspoon dried rosemary
Bring a large pot of rice, water, and asparagus in large saucepan. Add pasta, carrots, onion, and mint; cover pot simmering water. Bring to a boil.
Load with water and potatoes; cook over medium-high heat until potatoes and rice are tender. Drain 4 cups of water; add vegetables and rice. Heat to boiling and stir in rice and pasta. Stir until thoroughly heated; cover, reduce heat, and simmer 30 minutes.
Remove from heat. Stir in salt, vinegar, water, oil, garlic, basil, and rosemary. Simmer for 10 minutes, stirring occasionally.