PAUL PRUHOMME -------------------------------SEASONING MIX------------------------------- 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 -----------------------------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 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.
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