1/4 cup vegetable oil
1 onion, sliced
2 medium carrots, sliced
1 (16 ounce) package frozen chopped spinach, thawed
1 3/4 cups cooked white rice
1/4 cup white wine
1 teaspoon salt
1 tablespoon chicken bouillon granules
1 teaspoon white sugar
1 teaspoon salt
2 teaspoons brown sugar
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1 pinch ground black pepper
1/2 teaspoon vegetable oil
Heat oil in a skillet over medium heat. Saute onion and carrot until lightly browned. Strain off liquid and reserve in a small bowl. In a large bowl, whisk together rice, white wine, salt, chicken bouillon, sugar, salt, yeast and brown sugar until smooth. Stir in brown sugar, brown sugar, salt and brown sugar mixture. Mix vigorously and pour into a large bowl. Let stand overnight.
While the dough is rising, preheat oven to 350 degrees F (175 degrees C).
Roll out the dough and place it into a large bowl or rectangle pan. Fold the spinach into the mixture. Spread the sauce mixture over the bottom of the bread pan.
Bake in preheated oven for 1 hour, or until golden brown. Season with salt, pepper and oil.