Courtesy of Paul Prudhomme. Serves 7
- Seasoning Mix
- 1 Tbsp – garlic powder
- 1 Tbsp – onion powder
- 2 tspn – salt
- 1 1/2 tspn – ground cumin
- 1/2 tspn – cayenne
- 1/2 tspn – ground clove
- 1/2 tspn – ground mace
- 1/2 tspn – ground black pepper
- 2 Tbsp – Vegetable oil
- 2 cups – onions, chopped
- 1/2 cup – celery, chopped
- 2 bay leaves
- 2 Tbsp – fresh ginger, chopped
- 1 large portobello mushroom – sliced 1 inch long and 1/2 inch wide
- 1/4 cup – rice wine
- 2 Tbsp – Tamari
- 2 cups – rice, uncooked
- 4 cups – chicken stock
Combine the seasoning mix 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 Tbsp 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 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.