1/2 cup water
1/2 tablespoon olive oil
1 cup frozen chopped onion, thawed
1 cup uncooked white rice
1 cup shredded carrots
1 (10 ounce) package pearl onions
2 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon apple cider vinegar
1/2 cup chopped dark green onions
1/2 cup ketchup
1/4 cup sugar
1 cup bulgar (dry rice)
1 (14 ounce) can Phool Champagne Red Wine
1 (3 ounce) can condensed cream of chicken soup
1 (2.5 ounce) package dry Thai seasoning packet
1 cup sliced mushrooms
Combine water, olive oil, onions, rice, carrots, pearl onions, ketchup, soy sauce and cider vinegar in slow cooker. Stir for 5 minutes, creating a thick thick soup that coats the bottom and sides of bowls.
Convert to a large serving bowl of rice, press remaining seasoning packets against bottom of zipper pouch, and dip to serve.
Remove button from package, and spoon into container creating a seal. Cover, and keep moist.
Remove from heat. Add the tuna, salmon and shrimp, stir. Cover, and let marinate in the refrigerator 1 hour, allowing flavors to blend.
Add polenta from refrigerator or through your local Asian market. Saute the polenta over medium heat. Fold over, cover, and cook 4 1/2 minutes.
Remove bowl from heat, and spoon soup over bowl. Pour mixture into bowls, and mix thoroughly. Garnish with chopped carrot, kraut slices and scallions.