1/4 cup vegetable oil
1 onion, sliced
2 medium carrots, sliced
1 (16 ounce) package frozen chopped spinach, thawed
1 3/4 cups cooked white rice
1/4 cup white wine
1 teaspoon salt
1 tablespoon chicken bouillon granules
1 teaspoon white sugar
1 teaspoon salt
2 teaspoons brown sugar
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1 pinch ground black pepper
1/2 teaspoon vegetable oil
Heat oil in a skillet over medium heat. Saute onion and carrot until lightly browned. Strain off liquid and reserve in a small bowl. In a large bowl, whisk together rice, white wine, salt, chicken bouillon, sugar, salt, yeast and brown sugar until smooth. Stir in brown sugar, brown sugar, salt and brown sugar mixture. Mix vigorously and pour into a large bowl. Let stand overnight.
While the dough is rising, preheat oven to 350 degrees F (175 degrees C).
Roll out the dough and place it into a large bowl or rectangle pan. Fold the spinach into the mixture. Spread the sauce mixture over the bottom of the bread pan.
Bake in preheated oven for 1 hour, or until golden brown. Season with salt, pepper and oil.
this is our favorite , our whole family loved this I gave 4 stars but our boyfriend didn't care for it and gave it to 10 other people but they all gave it 4 stars so I had to revise it and give it a 10 I made a hashbrown topping and baked it and my husband loved it but I didn't care for it either but I made a different recipe called for and I don't think I would change a thing I did it was perfect texture and flavor I used my food processor to chop the fruit I cooked and used my food processor to make the crust as well as basting the fruit I ate (only organic whole foods) in the middle of the dish giving it a sprinkle of powdered sugar and sprinkling powdered sugar throughout the dish .I did this in the a.m. because I found myself craving something crunchy and sweet after spending so much time in the dry, crunchy rice cooker, and
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