4 cups cooked rice
1/2 medium onion, diced
1 cup cooked and diced celery
1 cup cooked and diced carrots
1 medium onion, diced
1 cup cooked and diced celery
1 medium tomato, diced
1 medium tomato, diced
1 medium red tomato, diced
1/4 cup white sugar
1 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon lemon juice
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon ground nutmeg
In a large pot over medium heat, cook rice and brown on all sides. Remove from heat, allowing to cool slightly. Stir in onion and celery and cover. Cook until tender-crisp; turn and continue cooking. Drain well.
Pour in carrots, onion, celery, tomato, tomato, red tomato, white tomato, red tomato, white tomato, lemon juice, sage and lemon juice. Scrape bowl, and mix together. Stir into rice mixture. Cover and refrigerate.
Heat a large skillet over medium heat. Pour all of the vegetable mixture over the rice mixture, stirring constantly so that it does not brown.
Return pot to medium heat. Cook over medium heat for about 10 minutes, stirring frequently. Reduce heat to low; cover, and cook for about 5 minutes, stirring constantly.