2 tablespoons vegetable oil
2 tablespoons cornmeal
1/4 cup sliced green onions
3 cups cooked wild rice, cooked
salad
4 crisp, chopped carrots
4 fresh, black peanuts
2 large tomatoes, diced
1/2 teaspoon garlic powder
1 (16 ounce) can pinto beans
1 onion, sliced
1 green bell pepper, seeded and chopped
1/4 cup sliced sweet chiffon cheese
In a large bowl, heat oil over medium heat; stir in cornmeal. Stir continuously until thickened. Remove from heat; stir in green onions, onion, carrots and peanuts. Divide rice among three bowls and toss around. Cover and refrigerate overnight. Meanwhile, heat oil in a skillet over medium heat. Saute mushrooms in water over medium heat until tender; drain. Stir in rice and cook 3 to 4 minutes more, stirring all ingredients.
Sprinkle each bowl with 2 tablespoons olive oil. Top with carrot slices, red onion ring, tomatoes, garlic powder, pinto beans, onion slices, cut side up and white rice. Arrange remaining vegetables on bottom of bowl. Layer with shrimp, fresh pasta, mushrooms, mushrooms, peppers, bell peppers, chips and tomatoes. Season with garlic powder and pinto beans.
Heat oil in large skillet over medium heat. Add shrimp and cook 10 minutes more. Add pasta and tomato and cook 2 minutes more. When food is chilled (this may be less than 24 hours), prepare cornmeal mixture according to package directions. Sprinkle cornmeal mixture with oil and stir gently.
In a small bowl, mix together salt and pepper. Set aside.
Heat 3 tablespoons olive oil in medium saucepan or wok over medium heat. Saute chicken in oil until golden brown, 10 minutes. Turn bird and brown in remaining olive oil 6 minutes. Remove from pan, reserve marinade, and chop fat.
Place fillet into pan. Pour remaining 1 tablespoon olive oil over fillet, add seafood and shrimp; continue cooking over medium heat 1 minute, stirring, until fish flakes easily with fork. Sprinkle with vinegar and serve.