San Francisco Rice Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
PAUL PRUHOMME,
SEASONING MIX
2 tsp: Salt,
2 tsp: Dry mustard,
1 1/2 tsp: Dried cilantro leaves,
1 tsp: White pepper,
1 tsp: Dried sweet basil leaves,
3/4 tsp: Ground ginger,
1/2 tsp: Black pepper,
1/2 tsp: Onion powder,
1/2 tsp: Garlic powder,
OTHER INGREDIENTS
1/4 cup: Peanut oil,
1 cup: Converted long grain rice, uncooked
1 cup: Spaghetti, uncooked in two-inch pieces
2 cup: Onions, chopped
1 cup: Celery, chopped
2 tbsp: Unsalted butter,
1/4 cup: Sesame seeds,
2 tsp: Fresh garlic, minced
1/2 cup: Fresh parsley, chopped
3 cup: Chicken stock,
Directions:
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 from luhu.jp
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 from luhu.jp
Tags
Rice