Ingredients
- 12 skillet over high heat until (very hot)
- 3 tbl (plus)
- 2 tbl of the seasoning mix
- 3 c chicken stock
- 2 c onions
- 1 c converted long rice (grain)
- 1 c celery
- 1 c spaghetti
- 1/4 c peanut oil
- 1/4 c sesame seeds
- 2 tb butter (unsalted)
- 1/2 c parsley (fresh)
- 2 ts dry mustard
- 2 ts salt
- 2 ts garlic (fresh)
- 1 ts pepper (white)
- 3/4 tsp heat the oil in
- 1/2 ts garlic powder
- 1/2 ts onion powder
- 1/2 ts black pepper
- 3/4 ts ginger (ground)
- 1 ts sweet basil leaves (dried)
- 1 1/2 ts cilantro leaves (dried)
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.
