2 tablespoons olive oil
2 tablespoons dried minced onion
2 cloves garlic, minced
2 teaspoons dried basil
3 tablespoons dried mint
1 pinch salt
1/4 cup vegetable oil
1 (28 ounce) can whole kernel corn
1 (6 ounce) can mushrooms, drained
1 cup wild rice
1 pint uncooked wild rice
1 (7 ounce) can wild mushrooms, drained
1 (16 ounce) can red cabbage, quartered
Heat olive oil in skillet until hot. Add onion and garlic; cook over medium heat 3 to 4 minutes, stirring constantly. Remove from heat. Add basil and mint; cook 5 minutes. Add salt and oil; heat through. Stir in whole corn; stir in mushrooms and cauliflower. Reduce heat to medium. Slowly cook until corn is tender and liquid is reduced; serve.
Also, if you do not have fresh parsley, or you would like to skip white pepper, saute or strain some of the excess water into a separate small bowl. (If using mini peppers, place a small piece of the internal pepper into the jar. This will strengthen the culture.)
Cut mushrooms and broccoli into 1 inch florets; set aside
Dredge wild rice in 1 tablespoon olive oil. Mix in wild rice, mushrooms and cauliflower. Cover rice with remaining olive oil mixture; refrigerate.
Assemble the lasagna: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 12 to 15 minutes or until al dente; drain and reserve.
Place parmesan sauce over pot of boiling water, and add mushrooms and chopped broccoli. Simmer 15 minutes; stir in parmesan and parsley.
Return sauce to a boil and add mushrooms and parsley. Stir in parsley and rice; return to a boil about 20 minutes more.
Assemble the lasagna: Place the spaghetti in a large saucepan. Cook over medium heat, stirring constantly, until al dente; drain. Mix drained spaghetti into lasagna; stir evenly.
Return saucepan of water with parmesan mixture to a large saucepan and heat slowly over medium heat, stirring constantly, until pasta is al dente. Remove from heat; stir in parmesan.
Return saucepan of water to a simmer and pour mushroom and peppers into saucepan with saucepan; stir gently and continue to heat through.
Divide noodles into 4 pieces and roll into rolls. Place rolls in a large plastic bag; press on edges and discard plastic. Wrap each roll in plastic wrap, and tie with kitchen twine. To assemble, bend into a 4 inch ball. Place on a medium baking sheet. Cover with foil.
Bake in a 375 degree F oven for 1 hour.
Remove foil after 10 minutes; remove rolls. Fry in preheated oven for 5 minutes; roll in parmesan to coat. Return rolled noodles to pan.
Spoon noodles into muffin cups. Spoon parmesan mixture over rollouts.