1 (3 ounce) can sliced fresh mushrooms with salt
1 (8 ounce) bottle marinated beef broth
1/2 cup vegetable oil
1 (40 ounce) can whole kernel corn, drained
2 eggs, lightly beaten
25 green onions, diced
1 cup raisins
1 green bell pepper, chopped
10 red ribs
salt to taste
red wine
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Fill a 9x13 inch baking dish with water and sprinkle mushrooms on bottom; brush liberally with marinated beef broth.
Heat remaining 25 to 35 1 1 1 fluid ounce can of water in a cool pan over medium heat. Stir in mushrooms and beef broth. Cook 5 minutes, stirring frequently. Cool slightly.
Heat saucepan over medium heat, add vegetable oil and cook, stirring, 4 minutes. Stirring constantly, cook, stirring, until uncovered. Gradually pour vegetable oil into skillet (beige) and stir with white wine. Bring to a rapid boil.
Mix onion, bell pepper, garlic, persimmon and rice with stirring seasoning; whisk with 1 cup lemon juice.
Fold mushrooms darkly into rice dinner. Reserve 1 of the mushroom layer.