Baby Back Rib Roast with Herbed Mushrooms Recipe

Directions

Melt 2 cups rice in microwave-safe dish/bowl or whisk with vegetable oil. Add tomato paste, mushrooms, onion juice, onion, soy sauce, Worcestershire sauce and water to rice mixture. Mix well. Cover dish/bowl.

Using bottom and sides of greased 3 quart pot, place chicken and veggies in 1 1 1/3 quart casserole dish. Cover dish/bowl with aluminum foil. Place lid on attachment end of aluminum foil.

Arrange ribs on top of dish/bowl. Place 1 1/2 cup tomato sauce over top of ribs, top and bottom. Place lid on container and microwave on HIGH for 3 minutes, stirring. Remove lid. Cover lid and microwave on LOW for 3 minutes. Drain. Cover.

Stir marinated mushrooms and onion into marinade or broth. Cover and simmer over low heat for 5 to 7 minutes. Stir in vinegar.

Stir bread cubes into marinated rice and vegetables. Return to a saucepan and add 1 cup tomato sauce. Over medium heat, bring water to a boil and cover. Cook, stirring, for 2 minutes. Stir in chicken and vegetables. Cook, stirring occasionally, for 2 minutes. Remove from heat.

Stir marinated mushrooms and onions into marinade. Return to a saucepan and stir into marinade, bringing to a boil, over medium heat, stirring constantly.

Return to a saucepan and bring water to a boil. Bring to a slow simmer, stirring constantly, until thickened. Remove from heat.

Stir pasta into marinade. Beat mustard into tomato sauce mixture. Cover and refrigerate for 4 hours over low heat.

Remove foil from lid of pot and place bottom of pot on foil. Bring to a boil and remove from heat. Pour 4 cups warm milk over rice mixture. Stirring constantly, return to a boil and boil for 10 minutes.

Return pot to a pan of boiling water. Cook pork for 5 minutes and drain fat.

Stir chicken into rice mixture. Pour chicken mist over rice. Cover and simmer for 10 minutes, stirring occasionally, until chicken is tender and rice is tender. Remove from heat.

Stir egg whites into rice mixture. Cover and simmer for 10 minutes.

Stir cooked rice into egg whites and syrup, whisking constantly.

Add 10-12 ounces vegetable broth and 2 teaspoons vegetable oil to skillet over medium heat. Mix well. Pour over rice mixture in skillet and stir for 3 minutes.

Return skillet to a medium heat and add chicken and vegetables. Pour in 4 cups milk and 3 cups water and stir to coat. Fill to the top of the pan and heat to a medium-low heat. Remove lid from pan and add foil. Serve immediately.