2 tablespoons olive oil
1 onion, chopped
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried basil
2 teaspoons dry white wine
1/2 cup water
1 egg
1/2 cup chopped celery
1/2 teaspoon dried oregano
2 cups cooked white rice
1/2 cup chopped carrots
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh parsley
1 tablespoon minced onion
2 tablespoons minced celery
2 tablespoons minced onion
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon minced fresh rosemary
1 tablespoon olive oil
1 (16 ounce) package dried red wine
2 (15 ounce) cans chicken broth
1 (10 ounce) can milk
1 (1 ounce) package instant rice cereal
Heat olive oil in a large pot over medium heat. Remove from heat and add onion. Saute onion for 5 minutes, stirring occasionally.
Add salt and garlic powder to pot, stirring to dissolve. Add water and bring to a boil. Reduce heat to low and add rice. Reduce heat to medium-low and add carrots, parsley, red pepper, celery, oregano, water, egg, celery, oregano, rice, carrots, parsley, pepper, celery, oregano and chicken broth. Reduce heat to low, cover and simmer for 45 minutes, stirring occasionally. While rice is cooking, bring 1 cup chicken broth and 1 can of chicken broth to a boil. Add chicken broth and bring to a boil; cover and reduce heat. Simmer about 20 minutes, stirring occasionally.
When rice is cool, stir in 1/2 cup olive oil and 1/4 cup of the chicken broth mixture. Cook, stirring occasionally, about 10 minutes, until rice is tender and golden brown. Drain and reserve. Stir in the remaining chicken broth mixture and 3/4 cup of the chicken broth mixture. Return rice to pot; stir gently for 2 minutes. Stir in salt and garlic powder. Reduce heat to medium. Add 2 cups of chicken broth mixture, stir briefly and let simmer for 10 minutes. Reduce heat to low, cover and simmer for 30 minutes. Season with salt and pepper and allow to heat through.