astray recipes: San francisco rice

Categories: Rice; Side dish
Yield: 4 servings

Measure	Ingredient
	PAUL PRUHOMME
2 teaspoons	Salt
2 teaspoons	Dry mustard
1½ teaspoon	Dried cilantro leaves
1 teaspoon	White pepper
1 teaspoon	Dried sweet basil leaves
¼ cup	Peanut oil
1 cup	Converted long grain rice (uncooked)
1 cup	Spaghetti; uncooked in two-inch pieces
2 cups	Onions; chopped
¾ teaspoon	Ground ginger
½ teaspoon	Black pepper
½ teaspoon	Onion powder
½ teaspoon	Garlic powder
1 cup	Celery; chopped
2 tablespoons	Unsalted butter
¼ cup	Sesame seeds
2 teaspoons	Fresh garlic; minced
½ cup	Fresh parsley; chopped
3 cups	Chicken stock

SEASONING MIX

OTHER INGREDIENTS

Combine the seasoning mix ingredients thoroughly in a small bowl.

Makes 3 Tbl plus ¾ 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.

Posted by Rita Taule, Prodigy ID# BTVC62A.

san francisco rice