1 cup vegetable oil
1/2 cup white vinegar
2 cloves garlic, minced
1 teaspoon dried chile peppers
1 teaspoon salt
1 teaspoon dried parsley
1 1/2 teaspoons vegetable oil
1 1/2 cups water
1 (11 ounce) can whole milk beans, drained
1 teaspoon dried parsley
1 tablespoon minced fresh ginger root ginger
1 teaspoon dried dried marjoram
1 teaspoon dried marjoram (optional)
1/2 teaspoon dried basil
1 tablespoon dried oregano
1/8 teaspoon dried basil
1 1/2 teaspoons paprika
1/8 teaspoon dried sage
1/4 teaspoon dried thyme
In a large bowl, mash vegetable oil and vinegar together. Add garlic, chile peppers, salt, parsley, vegetable oil, water, beans, parsley, ginger, marjoram (optional), marjoram (optional) and basil. Mix thoroughly.
Pour into a 2 quart casserole dish. Cover and refrigerate overnight.
When ready to serve, remove celery seeds from their skins. Place celery seeds in a blender and blend until smooth. Place celery seeds into a shallow roasting dish. Brush over the top of the rice and spoon mixture into the roasting dish. Sprinkle with grated ginger, marjoram, marjoram (optional) and basil.
Bake uncovered in a 350 degree F (175 degree C) oven for 60 minutes.
While rice is baking, in a small, microwave-safe bowl combine cooked rice with water and hot peas (if desired) and stir to combine.
When rice is cool, stir together with celery seeds, cooked rice, peas, peas with celery and ginger. Transfer to a saucepan and cool completely.
Meanwhile, heat oil in a medium skillet over medium heat. Add onion, celery, celery seeds, tomato and celery powder mixture. Cook and stir for 2 minutes. Transfer mixture to a medium bowl and add rice, beans, parsley and basil. Mix well and serve.
I added frozen veggies, a can of tomato sauce, and a can of mushroom soup. This is really good - he asked for seconds ssssoof the soup. Although I changed the proportions of several ingredients, everything was says to be good. The recipe seems to be rambling a little bit, so hopefully it'll come together.
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