San francisco rice

Yield: 4 Servings PAU

Ingredients:

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 MMMMM---------------------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

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.