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| San Francisco Rice Recipe |
Category: Rice
Rating:
N/A
Servings: 4
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Ingredients
1 paul pruhomme
----SEASONING MIX----
2 teaspoon salt
2 teaspoon dry mustard
1 1/2 teaspoon dried cilantro leaves
1 teaspoon white pepper
1 teaspoon dried sweet basil leaves
3/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
----OTHER INGREDIENTS----
1/4 cup peanut oil
1 cup converted long grain rice (uncooke; d)
1 cup spaghetti; uncooked in two-inch pie
2 cup onions; chopped
1 cup celery; chopped
2 tablespoon unsalted butter
1/4 cup sesame seeds
2 teaspoon fresh garlic; minced
1/2 cup fresh parsley; chopped
3 cup chicken stock
Cooking Directions:
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.
rice
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