Turkish Rice Pilaf Ic Pilav Recipes

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TURKISH RICE PILAF WITH VERMICELLI



Turkish rice pilaf with vermicelli image

A Turkish rice pilaf with vermicelli is buttery, savory and has a nice bite to it! It's also extremely easy to make as long as you've got the right pan and the right kind of rice.

Provided by Amélie

Categories     Side dish

Time 1h

Yield 3

Number Of Ingredients 7

325g Turkish baldo rice (1 ⅔ cups), or use thai jasmine rice
2 tsp fine salt, divided
40g butter, diced (3 tbsp)
3 heaped tbsp tel şehriye pasta, or break angel hair into 2,5cm (1 inch) pieces
540ml chicken stock (2 ¼ cups), or use vegetable stock to keep it vegetarian
freshly ground black pepper
spoonfuls of Turkish yogurt, or use full-fat Greek yogurt

Steps:

  • . Put the rice in a colander and rinse it under lukewarm running water until the water runs clear. Put the rice into a large bowl, cover it with lukewarm water, and mix in 1 tsp of salt. Let the rice soak for 30 min then drain using the colander again.
  • . For this recipe you will need a wide non-stick pan that has a tight-fitting lid. The sides should be at least 8 cm (3 in) high. Place the pan on the largest burner and melt the butter over medium heat. Once melted, add the pasta and sauté stirring often with a wooden spoon until the şehriye turn golden brown. It usually takes around 3 to 4 min.
  • . Add the rice to the pan, stir until most of the grains are coated in butter and cook for 2 min. Add the stock into the pan and the remaining 1 tsp of salt, stir and increase the heat to quickly bring to a boil. Cover with the lid and reduce the heat to medium-low. For example, the heats of my induction stove go from 1 to 10 (10 being the hottest) and I lower the temperature to 4 when I cook Turkish rice pilaf. Cook the rice, covered, for 10 min. If the stock hasn't been completely absorbed by then, uncover the pan and keep cooking until it has. On the contrary, if the rice pilaf looks a bit dry and not completely cooked through (don't hesitate to taste but be careful not to burn yourself) add a splash of water and keep cooking covered until absorbed.
  • . Turn off the heat, remove the lid and stir the rice gently with a wooden spoon. Lay a clean tea towel or several sheets of paper towels over the pan (it shouldn't touch the rice). Put the lid back on and let the rice sit for 10 min. Fluff the rice gently again and serve sprinkled with freshly ground black pepper and big spoonfuls of yogurt!

Nutrition Facts : ServingSize 1, Calories 545

TURKISH PILAV (RICE)



Turkish Pilav (Rice) image

I've seen many varying dishes of rice in Turkey, all of them quite good, so this is just one of many. This variation has a good taste, but because the flavor isn't too bold it makes an easy side dish to most meals. Afiyet Olsun!

Provided by MSU_Girl

Categories     Brown Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup white rice
4 tablespoons brown rice or 4 tablespoons noodles
3 tablespoons oil
1 1/2 cups hot water
1 chicken bouillon cube
vegetable seasoning

Steps:

  • Over high heat, add oil and brown rice to pan.
  • Cook until rice is browned well (will look dark, almost burnt -- if using noodles, they will look slightly burnt).
  • Mix in water, white rice, and boulion cube (for easier mixing, break cube first).
  • Sprinkle a small amount of vegetable seasonsing over the mixture (amount depending on desired taste -- I would guess about 0.5 to 1 TBSP max). Stir.
  • Turn heat to medium and cover.
  • Occasionally stirring the rice, cook until tender (water will be gone before rice is done).

Nutrition Facts : Calories 306.7, Fat 10.9, SaturatedFat 1.7, Cholesterol 0.1, Sodium 191.7, Carbohydrate 46.9, Fiber 1.7, Sugar 0.3, Protein 4.2

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