Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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