|Seasoning mix||1 Teaspoon|
|Sweet paprika||2 Teaspoon|
|Dry mustard||2 Teaspoon|
|Dried sweet basil||2 Teaspoon|
|Salt||1 3⁄4 Teaspoon|
|Onion powder||1 1⁄2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Crushed red pepper||1 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|White pepper||3⁄4 Teaspoon|
|Dried summer savory||1⁄2 Teaspoon|
|Sesame seeds||2 Tablespoon|
|Chopped onions||3 Cup (48 tbs)|
|Chopped green bell peppers||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Uncooked long grain white rice||2 Cup (32 tbs)|
|Minced fresh garlic||1 Teaspoon|
|Defatted chicken stock||3 1⁄2 Cup (56 tbs)|
|Diced zucchini||1 Large|
|Diced yellow squash||1 Large|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Broccoli florets||1 Cup (16 tbs)|
|Cauliflower florets||1 Cup (16 tbs)|
Combine the seasoning mix ingredients in a small bowl.
Preheat a small skillet over high heat to 350°, about 3 minutes.
Add the alfalfa and sesame seeds and heat, shaking the skillet occasionally, until they start to pop and turn brown, about 5 to 7 minutes.
Remove from the heat and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, bell peppers, celery, and 2 tablespoons of the seasoning mix.
Stir and cook, scraping the bottom of the pot occasionally to clear it of all brown bits, until the vegetables start to brown, about 5 to 6 minutes.
Add the rice and remaining seasoning mix, and cook for 3 to 4 minutes more.
Add the garlic and stock, scrape the bottom and sides of the pot, and cook for 10 minutes.
Stir in the remaining vegetables and the browned seeds.
Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the stock is absorbed, about 4 to 5 minutes.