1 cup brown sugar
1 cup molasses
1 cup vegetable oil
1 onion, sliced
1 carrots, peeled and sliced
1 cube chicken bouillon
1 1/2 cups whole wheat flour
1/2 teaspoon potassium
1/4 teaspoon salt
1 teaspoon dried garlic powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 teaspoon dried fresh thyme
1/4 teaspoon dried rosemary
3/4 cup cilantro
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large 2 1/2 quart casserole dish or 2 quart casserole dish.
Combine brown sugar, molasses, oil, onion and carrots in a saucepan. Bring mixture to a rolling boil. Cover, and heat 'til thickened.
In a separate medium bowl, combine rice flour, hot cooked rice and salt, dry bouillon cubes and cardamom. Mix together and pour the mixture into the baking dish.
Place peeled, chopped onion and carrot over the hot stew. Heat 2 minutes to 5 minutes in the oven. Pour thickened brown sugar mixture over all. Cover dish with aluminum foil, and bake 30 minutes, turning with foil once to keep veggies warm. Remove foil, and bake an additional 30 minutes. Serve over rice and vegetables.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).