Yield: 4 servings
|\N \N||PAUL PRUHOMME|
|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.