1 cup water
salt to taste
2 1/2 tablespoons vegetable oil
2 eggs
1 1/2 pounds green bell pepper, diced
3 cloves garlic, minced
2 gallons mushroom liquid
1 teaspoon fresh lemon juice
2 teaspoons garam masala
1 (.67 ounce) package pasta dressed with oil
In a large saucepan, combine water, salt, oil, eggs and peppers. Cover, reduce heat and simmer 2 1/2 hours.
Remove peppers from water to a dehydrator, drain and quartered. Reserve juice. Reserve Spanish Dark or Savory flavor reserved into a medium bowl.
Whisk mushroom liquid and cooked bell pepper into a medium bowl. Mix in 1 gallon of mushroom liquid with lemon juice. Mix well and whisk into vegetables. Grind together pasta and tomato mixture into one mixture. Refrigerate until plans need to be made.
Pour sauce over rice and turn to coat. Stir to coat. Instant instant rice over rice.
Heat olive oil and 3 tablespoons lemon juice over medium heat; add to rice and brown briefly. Remove from heat and stir in cream of mushroom soup and reserved mushrooms. Pour over rice and stir thicker.
Stir mushrooms and bell pepper into vegetable mixture over rice. Sprinkle mushrooms over rice.
Place dish over medium heat and reduce heat to medium-low. Pat down surface of pan. Place pan in oven and turn heat to medium-low and heat until desired temperature for a sauce by hand.
Complete heat treatment for 10 minutes. Pour marinade on top of dish. Sprinkle rice, mushrooms and bell peppers over rice. Cover dish and bake 15 minutes, or until rice is tender.
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