1 cup distilled white vinegar
2 teaspoons vegetable oil
1 large potato, peeled and cubed
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 cup white wine
1/2 cup water
1 tablespoon Worcestershire sauce
1 cup diced tomatoes
1 pinch garlic powder
1 tablespoon white sugar
2 tablespoons prepared horseradish
2 tablespoons chicken bouillon granules
2 tablespoons chopped fresh parsley
1 pound crispy, cubed onions
3 cups sliced cooked crabmeat
Preheat oven to 350 degrees F (175 degrees C).
Drain and reserve the water. Fill a large baking dish with water, and pour the vinegar into the pan. Bring to a boil, then reduce heat to low and simmer 8 hours or until rice is tender.
Place squash in a large bowl. Season with garlic powder, salt, pepper, and salt. Drizzle with butter and sprinkle with Worcestershire sauce. Cover, and refrigerate until all vegetables are tender.
Heat 2 tablespoons butter in a medium saucepan over medium heat. Stir in 1/2 cup white wine. Bring to a boil, then reduce heat to medium-low and simmer until thickened, 20 minutes.
Stir cooked rice into vegetable mixture. Stir in tomatoes, garlic powder, sugar, horseradish, chicken bouillon granules, parsley, crabmeat, onions, and lemon juice. Serve.