4 cups cooked white rice
1 (11 ounce) can condensed chicken bouillon stew
2 tablespoons vegetable oil
2 teaspoons onion salt
6 tablespoons vegetable oil
1 cup water
1 teaspoon lemon juice
2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
2 teaspoons lemon juice
1 cup chopped celery
Preheat oven to 350 degrees F (175 degrees C).
Slice white rice horizontally into thin strips. Reserve 1 cup patties for the syrup.
Heat oil in a large skillet over medium heat. Add onion and saute until golden brown, then pour in the water, lemon juice and rice. Stir together and cook for 2 minutes, stirring occasionally. Add the chicken bouillon and cook while stirring.
Mix flour and baking powder; stir into rice mixture then stir in cream cheese and lemon juice. Beat until well blended and thickened. Spread mixture into prepared muffin cups.
Bake on 16 inch cookie sheets for 8 to 10 minutes or until bubbles begin to appear and golden brown. Cool in pan for 5 minutes to soften left over rice. Remove from pan. Stack breads and assemble as usual.
To make pie filling: In a saucepan, combine cream cheese mixture, 1 cup broth, 2 teaspoons lemon juice, 1 cup celery and remaining 1 cup rice; mix gently.