Ingredients:
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons vegetable oil
2 cups chopped onions
1/2 cup chopped celery
2 bay leaves
2 tablespoons chopped fresh ginger
1 large portabella mushrooms, sliced 1 inch long and 1/2 inch wide
1/4 cup rice wine ( or other, I use grape juice)
2 tablespoons tamari
1 cup raisins
2 cups converted white rice
4 cups chicken stock
Directions:
Combine the seasoning mix ingredients in a small bowl.
Heat the oil in a heavy 4-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
Stir in the onions, celery, bay leaves, ginger, mushroom, and 2 tbls.
of the seasoning mix.
Cook, stirring frequently, until the mixture is a dark metallic color and sticks to the bottom of the pot, about 6 to 8 minutes.
Add the rice wine and tamari and scrape the pot bottom to loosen the brown bits.
Add the raisins and rice and continue to cook, stirring occasionally, until all the liquid is absorbed and the rice begins to stick to the bottom of the pot, about 5 to 6 minutes.
Stir in the stock and scrape the pot bottom again.
Stir in the remaining seasoning mix.
Cover and bring to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.
Remove from the heat, fluff with a fork, cover, and let sit for 5 minutes before serving.
Servings: 7
Time preparation: 15 min.
Time total: 50 min.