1 tablespoon vegetable oil
1 medium onion, chopped
16 celery stalks
1 medium carrot, grated
2 cups uncooked white rice
1 1/2 cups packed light honey or olive oil
2 (14.5 ounce) cans chicken broth
1/2 cup finely chopped onion
1/2 cup chopped shallots
1 teaspoon dried sage
1 teaspoon dried rosemary (optional)
1 dash hot pepper sauce
1 cup brown sugar
1 (16 ounce) can cottage cheese with onion
1 cup shredded cabbage
Heat oil in large skillet over medium heat. Stir in the onion and celery. Cook and stir for 2 minutes.
Stir in the carrot, celery, and carrot juice. Stir in the honey and oil. Season with salt and pepper. Cook 2 to 3 minutes, stirring constantly. Boil 3 minutes, causing the vegetables to soften. Transfer to plates and place in saucepan. Bring to a boil. Mash vegetables and pour sauce over them, stirring in green peppers, crabmeat, and onion.
Cover, and reduce heat to medium. Bring to a slow boil. Stir in the chicken broth, chicken broth, saffron and yolks. Cook 1 minute. Stir a few times, or until all vegetables are heated out.
Stir to taste in a slow cooker.
When the rice is done, stir in the mustard, rice wine, honey mustard, rice vinegar, honey mustard, baked beans, and coriander seeds. Transfer to large bowl. Mix together the barley seeds with 1/4 cup water. Soak 10 minutes or until all liquid is absorbed.
Heat oil in large saucepan over medium heat. Stir in onion and ginger. Cook and stir about 2 minutes. Add the chicken, celery, carrot, and onion and ginger. Reduce heat to low and stir until chicken is fully cooked, about 5 minutes. Season with salt to taste.
Pour 1/3 cup of the chicken broth over the top, then dip it into thoroughly to coat. Add sauce, potatoes, and peas. Stirring with a small spoon, mix rice, chicken, celery, carrots and onions. Season with salt and pepper.
Transfer mixture into saucepan along with cabbage and shallots. Simmer 1 hour, stirring occasionally, stirring well. Cover, reduce heat to low, and simmer for 2 to 3 hours.