1 cup English brown rice
1 cup white rice
1/2 cup light olive oil
1 1/2 cups chopped onion
1 teaspoon salt
2 large carrots, peeled and sliced
1 medium head cabbage, shredded
4 small potatoes, peeled and cubed
1 cup water
1 cup butter
1 (14 ounce) can crushed cornflakes cereal
2 eggs, beaten
1/2 teaspoon lemon pepper
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon dried basil
1 1/2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed red pepper flakes, crushed dried red pepper
In a large bowl, combine the rice, sugar, olive oil, onions, salt, carrots and cabbage. Mix together and pour into a 2 quart casserole dish. Cover, refrigerate overnight.
Heat the butter in a large saucepan over medium heat. Add the cornflakes cereal, eggs, lemon pepper, paprika, basil, and dry mustard. Stir in the crushed cornflakes cereal, rosemary and crushed red pepper flakes. Mix together well and place in a large bowl. Mix together with onions and carrots.
Pour the mixture into the casserole dish. Top with potatoes and sprinkle with water to cover and simmer for 10 minutes.
Remove cover from the casserole and stir together with caramel sauce. Let sit for about 10 minutes and pour into the prepared casserole dish.
Cover, refrigerate overnight. Serve warm.
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