San Francisco Rice

PAUL PRUHOMME -------------------------------SEASONING MIX------------------------------- 2 ts Salt

2 ts Dry mustard

1 1/2 ts Dried cilantro leaves

1 ts White pepper

1 ts 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 small bowl. Makes 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 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.