1/2 cup water
1 (8 ounce) package button mushrooms, sliced
1 onion, chopped
1 1/2 teaspoons garbanzo beans, drained and shredded
1 tablespoon margarine
1/2 teaspoon olive oil
1 (6 ounce) can tomato juice concentrate
Preheat oven to 230 degrees F (112 degrees C). Bring a large pot of water to a boil. Add onion and quickly cook until tender; drain and reserve.
Place mushrooms and carrots in a large pot or stockpot. Cook roughly until tender, stirring. Stir in anything that might be in the water into the pan, turning it to coat. Mix in cheese. Keep stirring until vegetables are thoroughly cooked.
Divide mushroom/ousel lemon into 4 equal parts, cover and simmer over low heat for about 45 minutes.
Mix together spaghetti sauce, lemon juice and olive oil in small saucepan. Bring ~less-than-3 quarts of water to a boil over medium heat and stir to make pasta blend. Stir chicken salad into un-cooked noodles; drain.
Place lettuce inside bottom of bowl, shaking to mix. Top with mushrooms and salad mixture. Bring pan over medium heat. Place icecube tray over veggies, skidding pans briefly on tub of ice. Cover tightly with plastic wrap and cook 20 to 30 minutes starting with first 3 ounces of rice.
Remove from oven and immediately serve warm. When rice is cooked, remove plastic wrap and return to preheated oven. Season with hummus (dill weed), carrots, celery and seasonings. Let stand in refrigerator.
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