2 (14 ounce) cans black beans, rinsed and drained
1/3 cup white wine
1/2 cup water
1 teaspoon vegetable oil
1 egg
2 pounds cubed white rice
1 small onion, seeded and diced
1 medium head cabbage, shredded
1 large carrot, shredded
1 large carrot, diced
1 large onion, diced
1 (15 ounce) can black beans, drained
1/2 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules, divided
1 pint water
1 pint white wine
Place drained water and rice into a large saucepan and heat over low heat. Cook, stirring constantly, until heated, about 20 minutes. Remove from heat and stir in oil and vinegar. Bring to a boil. Remove from heat, cover and let stand 1 hour.
Stir in egg, cooking rice until tender; drain. Stir in remaining 2 cups water, wine, chicken broth, salt, celery salt, celery salt, garlic powder and chicken bouillon. Cover and simmer, stirring occasionally, for 5 minutes, leaving rice moistened. Stir into the rice mixture.