| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Rice |
4 |
Servings |
INGREDIENTS
|
|
PAUL PRUHOMME |
| 2 |
ts |
Salt |
| 2 |
ts |
Dry mustard |
| 1 1/2 |
ts |
Dried cilantro leaves |
| 1 |
ts |
White pepper |
| 1 |
ts |
Dried sweet basil leaves |
| 3/4 |
ts |
Ground ginger |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Garlic powder |
| 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 |
INSTRUCTIONS
SEASONING MIX
OTHER INGREDIENTS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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