Categories: Rice 
      Yield: 4 servings 
  
           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.