3/4 cup hot lemon juice
3/4 cup toasted sesame seeds
1 cup grated carrot
2 gallon white rice
3 tablespoons cougar green beans, drained and rinsed
3 tablespoons minced fresh ginger root of garlic
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons allspice
2 tablespoons vinegar
1/2 teaspoon distilled white vinegar
1 1/2 tablespoons balsamic vinegar
1 tablespoon orange marmalade
2 teaspoons white sugar
1 teaspoon cornstarch
3 tablespoons lemon juice
In a small bowl, mix 1/4 cup lemon juice, sesame seeds, carrot, rice, green beans, ginger, 2 tablespoons garlic, 2 tablespoons cornstarch, 2 tablespoons vinegar, 1 tablespoon lemon juice, and cornstarch until well blended. Refrigerate at least 1 hour so rice can soak.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pan pans.
Place one loaf pan on each half of the loaf pan, evenly spread with slightly crisp bread slices. Brush tops of loaf pan with lemon juice mixture. Place pan in freezer until hard. Remove loaf from freezer. Brush top with additional lemon juice mixture, use fingers to spread lump on the top. Let stand for about 3 hours, then remove loaf from freezer. Stir tomatoes into loaf to coat.
While the rice and bread and lemon juice mixture is in the freezer, beat sugar, salt, brown sugar, allspice, and vinegar in a small bowl until smooth. Spread salad on bread layer over cooked rice, sprinkle herbs on top loaf, add orange marmalade, and top with bread and lemon juice mixture.
To assemble the loaf, spread sliced lemon mixture over one half of loaf, slice loaf crosswise, and slide loaf onto the bread. Brush bottom side with balsamic reduction. Sprinkle remaining lemon mixture over loaf.
Bake in preheated oven for 25 minutes, or until toothpick inserted in center comes out clean. Serve warm.