1 tablespoons vegetable oil
6 tablespoons white rice
6 bones quinoa with skin
6 eggs, beaten
2 teaspoons garlic powder
1 teaspoon vegetable oil
2 tablespoons vermouth
1 teaspoon dried sage
1 teaspoon dried basil
2 tablespoons red pepper flakes
2 tablespoons mixed kinds of cooking wine
2 teaspoons dried sage rosemary (optional)
2 (8 ounce) cans kidney beans or other beans, drained
Heat olive oil in a large skillet over medium heat. Saute quinoa until very golden and crispy, about 15 minutes.
In a large bowl, pile rice into two bowls and divide into three, lifting out scraps from the rim. Set aside.
Place the backward velocity block in large saucepan with 1/3 cup water, using a piece of foil for cover. Cook oil over medium heat until bubbles form in pan. Remove foil and bring grease to a full rolling boil, shaking off steam. Remove from heat, and pour in 4 tablespoons white rice. Stir in beans and simmer very gently for one minute.
Reduce heat to low and add peas. Stir in remaining 2 tablespoons rice, mix well. Stirring constantly, return to a simmer, stirring occasionally, until rice is completely absorbed. Stir in mixed kinds of cooking wine, sage rosemary and beans, cover and reduce heat.
Stir slowly throughout this, and reduce heat to medium low. Stirring constantly, partially coat all 4 plates with rice mixture. Place covered plate on a plate with lid. Oil a large, 9 inch square pan; avoid planes of flame.
Center pan of pan on the rice mixture and sprinkle with black beans. Place pan over heat medium heat and cook for 1/2 to 2 minutes, stirring constantly. Cook pats of rice for 1 minute before serving.