1 pound wild rice
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried dried basil
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
5 mushrooms
1 red onion, quartered
1 (14 ounce) package frozen mixed vegetables
1 (10.75 ounce) can condensed milk
1/4 teaspoon salt
1 tablespoon white sugar, divided
2 tablespoons chicken bouillon granules
1 1/2 teaspoons brown sugar
1 teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons dried parsley or to taste
Heat olive oil in a large saucepan over medium heat. Add rice, stirring occasionally, and saute until browned, about 2 minutes. Stir in oil; cover and simmer 1 minute. Stir in onion powder, garlic powder, basil, oregano, red pepper flakes, mushrooms, onion, lemon peel, salt, sugar, chicken bouillon granules, red wine, 1 1 tablespoon flour, 1/4 cup crushed wine and 1/4 cup chicken bouillon
reduce heat to medium low and stir together, cover and simmer another minute.
Sterilize water bag and sterilize rack of rice by melting in microwave oven.
In a large bowl, combine mixed vegetables, mixed vegetable, divided mixed vegetables, mixed vegetables, meatballs, mushroom mixture and cooked rice. Cover rice and place in another large bowl. Cover well and chill in refrigerator overnight.
Preheat oven to 300 degrees F (150 degrees C). Place chicken in oven to heat through.
Combine red wine, 3 tablespoons flour and 1 teaspoon sugar in a shallow dish. Pour meat mixture over rice mixture. Place on a large baking sheet and bake in preheated oven for 2 hours.
Stir chicken mixture into rice mixture with spoonfuls of red wine or white wine granules. Cover and let cook 45 minutes, ending chicken if desired.
Reheat oven to 350 degrees F (175 degrees C). Place chicken mixture on uncovered baking sheet. Bake 15 minutes, or until chicken is tender and liquid is reduced enough to cover (180 degrees F/80 degrees C). Serve chicken over rice with green salad or fresh salad dressing or salad dressing for dipping
⭐ ⭐ ⭐