San Francisco Rice

Recipe Ingredients

		Paul pruhomme
		Seasoning Mix
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Dry mustard
1 1/2 teaspoons	7.5ml	Dried cilantro leaves
1 teaspoon	5ml	White pepper
1 teaspoon	5ml	Dried sweet basil leaves
3/4 teaspoon	3.8ml	Ground ginger
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Onion powder
1/2 teaspoon	2.5ml	Garlic powder
		Other Ingredients
1/4 cup	59ml	Peanut oil
1 cup	160g / 5.6oz	Converted long grain rice - (uncooked)
1 cup	237ml	Spaghetti - uncooked
1		Two-inch pieces
2 cups	125g / 4.4oz	Onions - chopped
1 cup	110g / 3.9oz	Celery - chopped
2 tablespoons	30ml	Unsalted butter
1/4 cup	27g / 1oz	Sesame seeds
2 teaspoons	10ml	Fresh garlic - minced
1/2 cup	73g / 2.6oz	Fresh parsley - chopped
3 cups	711ml	Chicken stock

Recipe Instructions

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.

Source:
GDC

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