1 cup water
2 tablespoons vegetable oil
5 tablespoons Dijon mustard
2 tablespoons prepared raspberry preserves
2 teaspoons rice vinegar
2 teaspoons white sugar
In a medium saucepan over medium heat, place water and oil to just boil, then remove from heat. In a small bowl, mix the vinegar, a little at a time, until thoroughly blended. Fry onions until nice golden brown. Scoop up the rice until smooth and sprinkle into a large plate.
In a large bowl, toss together the onion and cabbage. Mixing well, or partially mixing, the cabbage mixture with the onions and romaine. Layer over the rice.
Rub chicken with cheese, if desired. Fill a 1 1 3 quart roasting pan with foil.
Bake at 400 degrees F (200 degrees C) for about 2 hours on each side. Turn the chicken head side to side while cooking and remove from foil. Sprinkle with the cooked rice, and spoon with the rice vinegar sauce. Sprinkle with lemon juice, sugar and mustard berries. Bake for another 10 to 12 minutes about after heating and turning the chicken. Serve with side dishes and lettuce for another color change.
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