Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PAUL PRUHOMME
-----SEASONING MIX-----
2 ts Salt
2 ts Dry mustard
1 1/2 ts Dried cilantro leaves
1 t White pepper
1 t 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.
