San francisco rice

Yield: 4 servings

Measure Ingredient
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



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.

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