2 cups water
2 cups uncooked white rice
1/2 cup chicken stock
1/4 cup vegetable oil
2 large carrots, diced
1 medium onion, diced
1 medium carrot, diced
2 medium carrots, diced
2 medium green onions, diced
1 medium onion, diced
2 medium zucchini, diced
2 medium zucchini, diced
1 medium zucchini, diced
2 medium carrots, diced
1 medium onion, diced
1 medium carrot, diced
2 medium cloves garlic, minced
1 cup Japanese rice vinegar
1 (1 ounce) package instant chicken noodle soup mix
In a large bowl, mix water, rice, chicken stock, oil, carrots, onion, and carrot. Turn to coat. Cover, and refrigerate for at least 2 hours.
Heat 1/2 cup boiling water in a large saucepan over high heat. Add carrots and zucchini, and cook slightly. Transfer to a large bowl. Mix together rice vinegar, chicken noodle soup mix, and chicken broth. Add to carrots and zucchini mixture. Cover, and simmer 250 minutes, or until vegetables are tender and flavors are well blended.