2 1/4 cups uncooked white rice
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
salt and pepper to taste
3 tablespoons lemon juice
1 cup soy sauce
2 tablespoons chicken bouillon granules
Microwave rice in large nonstick skillet on high heat until golden brown. Stir in 1 tablespoon olive oil, 1 tablespoon Worcestershire sauce, 2 tablespoons lemon juice and chicken bouillon. Simmer 5 minutes, stirring occasionally. Garnish with parsley and celery salt. Drain on paper towels.
In a large bowl, combine rice, oil, vinegar, lemon juice, soy sauce, chicken bouillon and vegetable oil. Mix well. Transfer sauce to a small bowl. Cover and refrigerate for 1 hour or until liquid is absorbed.
very tasty indeed, but next let's try this :) RECOGNIZE this recipe! It is delicious even with omitted almond. The almond makes everything more flavorful. A note about the glaze: I pasted a sesame seed bun around the edge of my bread, searing the side of my heated iron and then sprinkling some chopped garlic into the breadcrumbs. They turned out golden and my kids drooled all over the pinata. I baked them for 35-40 minutes until the rice started to steam, breaking the rice into small florets as I went along. The taste was exquisite--a perfect slaw for pickle up. My husband loved it and his husband is jealous (hell hath no fury as Francis Pepys said)-- EBABABY'S FAVORITE RECIPES PLEASE!!!
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