Recipe - San Francisco Rice

PAUL PRUHOMME

SEASONING MIX
2 teaspoon Salt
2 teaspoon Dry mustard
1 One half teaspoon Dried cilantro leaves
1 teaspoon White pepper
1 teaspoon Dried sweet basil leaves
Three fourths teaspoon Ground ginger
One half teaspoon Black pepper
One half teaspoon Onion powder
One half teaspoon Garlic powder

OTHER INGREDIENTS
One fourth cup Peanut oil
1 cup Converted long grain rice
(uncooked)
1 cup Spaghetti; uncooked
in twoinch pieces
2 cup Onions; chopped
1 cup Celery; chopped
2 tablespoon Unsalted butter
One fourth cup Sesame seeds
2 teaspoon Fresh garlic; minced
One half cup Fresh parsley; chopped
3 cup Chicken stock

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 3
Tbl plus Three fourths tsp. Heat the oil in a 12inch 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 and spaghetti are brown, about 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini