San Francisco Rice

SAN FRANCISCO RICE

4 Preparation Time :

Categories : Rice

Amount Measure Ingredient -- Preparation Method -- -- --

PAUL PRUHOMME

--SEASONING MIX--

2 ts Salt

2 ts Dry mustard

1 1/2 ts Dried cilantro leaves

1 t White pepper

1 t Dried sweet basil leaves

3/4 ts Ground ginger

1/2 ts Black pepper

1/2 ts Onion powder

1/2 ts Garlic powder

--OTHER INGREDIENTS--

1/4 c Peanut oil

1 c Converted long grain rice

- (uncooked)

1 c Spaghetti -- uncooked

- in two-inch pieces

2 c Onions -- chopped

1 c Celery -- chopped

2 tb Unsalted butter

1/4 c Sesame seeds

2 ts Fresh garlic -- minced

1/2 c Fresh parsley -- chopped

3 c Chicken stock

Combine the seasoning mix ingredients thoroughly in a

3 Tbl plus

3/4 tsp. Heat the oil in

a 12-inch skillet over high heat until very hot, about 4 minutes. Add the rice, spaghetti, onions, celery,

butter, and 2 Tbl of the seasoning mix. Stir well and cook, shaking the pan and stirring occasionally, until

the rice and spaghetti are golden brown, about 6

minutes. Add the sesame seeds and the remaining

seasoning mix. Stir well and cook 2 minutes. Add the

garlic and cook, stirring occasionally, until the rice

3 to 5 minutes. Stir in

the parsley and chicken stock, cover the skillet, and bring to a boil over high heat. Reduce the heat to low

and simmer 12 minutes. Remove from the heat and let

the skillet sit, covered, 8 minutes. This is a great

dinner side dish to accompany almost any kind of meat,

poultry, or fish. Or serve for lunch with a salad. - - - - - - - - - - - - - - - - - -