Ingredients
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1 tablespoon garlic powder
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1 tablespoon onion powder
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2 teaspoons salt
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1 1/2 teaspoons ground cumin
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1/2 teaspoon cayenne
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1/2 teaspoon ground cloves
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1/2 teaspoon ground mace
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1/2 teaspoon black pepper
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1/2 teaspoon white pepper
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2 cups chopped onions
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1/2 cup chopped celery
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2 tablespoons chopped fresh ginger
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1 large portabella mushroom, sliced 1 inch long and 1/2 inch wide
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1/4 cup rice wine (or other, I use grape juice)
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2 tablespoons tamari
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1 cup raisins
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2 tablespoons vegetable oil
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2 bay leaves
Instructions
- 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.