1 tablespoon vegetable oil
1 tablespoon honey
1/2 cup water
1 medium onion, chopped
1 tablespoon sesame oil
2 cups cooked white rice
2 tablespoons cider vinegar
salt and pepper to taste
1/2 cup sliced fresh mushrooms
1/2 cup chopped cabbage
1/4 cup chopped cucumber
1 teaspoon chicken bouillon
1 (4 ounce) can ketchup
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
Heat 1 tablespoon vegetable oil in a heavy skillet over medium heat. Saute onion and garlic until tender, about 5 minutes. Stir in rice, salt, pepper, mushrooms, cabbage, cucumber, carrots, celery and mushrooms. Reduce heat to medium and cook, stirring occasionally, for 4 minutes.
Stir in vinegar and chicken bouillon. Season with salt and pepper, add pineapple, vinegar, salt and pepper. Cook for 2 minutes, stirring. Add cabbage, carrots, celery, mushrooms, cucumber, carrot, celery, tomatoes, parsley, salt, pepper and mushrooms. Cook for 2 minutes.
Stir in ketchup, Worcestershire sauce, sugar, oregano, basil and rosemary. Cover, reduce heat and simmer for 30 minutes. Stir in rosemary, sage, thyme and boiling water. Cover, simmer for 5 minutes and remove lid. Heat to 350 degrees F (175 degrees C).
I left out the mushrooms and only added broth. I thought sauce was missing something. Either way, delicious.
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