Two-Seed Rice

• 2 teaspoons sweet paprika
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon dried sweet basil
• 1 teaspoon crushed red pepper
• 3/4 teaspoon black pepper
• 3/4 teaspoon white pepper
• 1/2 teaspoon ground allspice
• 2 cups long grain brown rice
• 1/4 cup pumpkin seeds or almonds
• 1/4 cup sunflower seeds
• 2 cups chopped onions
• 4-1/2 cups chicken stock

Combine seasoning in a small bowl.

Put large skillet over high heat and add rice and seeds. Shake while cooking, until seeds start to brown, 5 to 7 minutes. Set aside.

Preheat 5 quart pot over high heat to 350 degrees F. Cook onions until they start to brown, about 5 minutes. Add seasoning mix and 1/2 cup stock, cook until the liquid is gone and the onions begin to stick, about 4 to 5 minutes. Stir in remaining stock. Add rice and seeds. Bring to a boil, reduce heat, and cover. Simmer until rice is tender, about 25 to 30 minutes.

• source: Paul Prudhomme
• keywords: rice, vegetarian
• ratings: Liz-?, Tom-?, Kyle-?, Skylar-?
• time: ? minutes