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San Francisco Rice

 

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.
75

Yield

4

servings

Prep

15

min

Cook

35

min

Ready

50

min

Trans-fat Free, Good source of fiber
 

Ingredients

Seasoning mix
2 teaspoons salt
2 teaspoons dry mustard
1 ½ teaspoons cilantro
dried
*
1 teaspoon white pepper
1 teaspoon basil
sweet, dried
*
¾ teaspoon ginger
ground
*
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
Other ingredients
¼ cup peanut oil
1 cup rice, converted
long grain, uncooked
*
1 cup spaghetti
uncooked, in twoinch pieces
*
2 cups onions
chopped
1 cup celery
chopped
2 tablespoons butter, unsalted
¼ cup sesame seeds
2 teaspoons garlic
fresh, minced
½ cup parsley leaves
fresh, chopped
3 cups chicken broth

Directions

Combine the seasoning mix ingredients thoroughly in a small bowl.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 330g (11.6 oz)
Amount per Serving
Calories 38962% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 1467mg 61%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 20g
Vitamin A 19% Vitamin C 30%
Calcium 15% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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