Ingredients
- 12 skillet over high heat until (very hot)
- 3 tbl (plus)
- 2 tbl of the seasoning mix
- 700 ml chicken stock
- 240 gr onions
- 120 gr converted long rice (grain)
- 100 gr celery
- 90 gr spaghetti
- 60 ml peanut oil
- 32 gr sesame seeds
- 18 gr butter (unsalted)
- 14 gr parsley (fresh)
- 10 ml dry mustard
- 6 gr salt
- 6 gr garlic (fresh)
- 3 gr pepper (white)
- 4 ml heat the oil in
- 2 gr garlic powder
- 1 gr onion powder
- 1 gr black pepper
- 1 gr ginger (ground)
- 1 gr sweet basil leaves (dried)
- 1 gr 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 dozen 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.
