San Francisco Rice Recipes

SAN FRANCISCO RICE

Steps:

• Combine the seasoning mix ingredients throughly in a small bowl.
• Makes 3 tablespoons plus 3/4 teaspoon.
• Heat oil in a 12 inch skillet over high heat until very hot, about 4 minutes.
• Add the rice, spaghetti,onion,celery,butter,and, 2 tablespoons 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 3-5 minutes.
• Stir in the parsley and chicken broth and water, cover the skillet, and bring to a boil over high heat.
• Reduce the heat to low and simmer 12 minutes.
• Remove from heat and let the skillet sit, covered for 8 minutes.
• This is a great side dish to accompany almost any kind of meat, poultry or fish.

A REAL SAN FRANCISCO TREAT: JOE'S SPECIAL

Steps:

• In a heavy skillet over medium heat, cook onions and garlic in olive oil until tender and translucent.
• Add crumbled ground sirloin and cook until the beef is almost browned.
• Stir in sliced mushrooms. Add sherry, if desired, and cook about one minute. Mix in spinach and seasonings and stir well.
• Mix in green chilies, if desired. Add the beaten eggs stirring constantly to completely blend eggs into the mixture.
• Remove from the heat and stir in the Parmesan cheese and serve immediately. Serve with French bread.

RICE-AH-RONI

Steps:

• Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
• Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
• Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

SAN FRANCISCO PILAF

Steps:

• Combine the chicken broth, butter, salt and pepper in a medium saucepan over medium-high heat. Bring to a simmer, cover, then hold at a low simmer over medium-low heat.
• Meanwhile, heat the olive oil over medium-low heat in a high-sided, lidded saute pan. Add the vermicelli and cook, stirring constantly, until golden brown all over, 5 to 6 minutes. Add the rice and cook, stirring, until the grains turn from pale white to bright white, 5 to 7 minutes.
• Carefully pour the simmering broth mixture over the rice and vermicelli. Scrape down the sides of the pan, making sure that all of the rice is submerged in broth. Bring to a low simmer, cover and cook for 15 minutes. Remove the lid and continue cooking until all of the liquid is absorbed, about 5 more minutes.
• Add the parsley and fluff the pilaf with a fork. Season with salt and pepper. Transfer to a serving dish and serve hot.