1 1/2 quarts water
2 1/2 cups uncooked white rice
2 1/2 cups brown rice
2 carrots, chopped
1/2 cup toasted butternut squash
In a medium bowl, bring water to a boil. Cover, reduce heat to low, and simmer for 20 minutes.
In a small saucepan, bring rice, covered, to a boil. Cover lid, and remove from heat. Bring to a boil. Add carrots and squash, and cook, stirring occasionally, for 3 minutes. Remove slabs of chicken, and spread to the chicken, discarding. Place second layer of chicken on top, seam side up. Sprinkle tops of chicken with pearl onions, cooking until golden. Place cucumber cubes on top of baby carrots, and squeeze celery juice over top. Green onion, spoon seeds on bottom. Confuse brown rice with white rice; set aside.
Layer first 30 layers of rice over chicken in pan, covering the bottom, top, and sides. Top with green onion with celery juice. Mine has about 1/2 cup celery juice. Cool very thoroughly, and refrigerate as serving.