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
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.
Nutrition Facts
Serving Size 330g (11.6 oz)
