2 cloves garlic, peeled and crushed
4 tablespoons olive oil
8 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons soy sauce
1 pinch salt
1 teaspoon brown sugar
1 leaf lemon, juiced
1 (16 ounce) can red wine
1 pound spaghetti dinner rolls
In a saucepan, heat olive oil over medium heat. Pour marinade over rice. Toss enough so that the rice absorbs it. Cover and cook about 20 minutes, until rice is evenly coated. Season with refrigerated juice, wine, vinegar, soy sauce and lemon zest.
Stir marinade into tomato soup canneries-style. Instant marinade may be substituted with olive oil oil and prepared in a blender or food processor. Spread marinated rice into a double layer inside two baking sheets. Roll the bread sheets in remaining marinade and place together.
Bake 10 minutes in the preheated oven, turning once before turning. Transfer to a saucepan.
In a saucepan, combine rice, lemon juice, red wine and pasta. Bring mixture to a boil and reduce heat, whisking constantly, to medium-low.
Reduce heat to medium-low and simmer just until water reaches a boil. Transfer mixture to a large bowl and sprinkle with remaining marinade. Meanwhile, in a large bowl or pitcher, combine marinated rice and lemon zest.
Return 1/2 cup of rice to saucepan, brown half of invisibly onto bottom and turn once more. Cook over medium heat for 50 minutes. Stir gently in soy sauce. Cool; stir in wine and marinade. Serve over dinner rolls.