Savory Turkish Pilaf Food

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SEHRIYELI PILAV: TURKISH-STYLE RICE PILAF WITH ORZO



Sehriyeli Pilav: Turkish-Style Rice Pilaf With Orzo image

Sehriyeli pilav (Turkish rice pilaf) is a simple and tasty recipe combining orzo and rice. It makes a fantastic side dish for any meat entrée.

Provided by Elizabeth Taviloglu

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1 tablespoon butter or margarine
1 tablespoon cooking oil
2 tablespoons orzo pasta
1 cup rice (baldo or Calrose)
2 cups chicken broth (or bouillon)
Salt to taste
Black pepper to taste

Steps:

  • Gather the ingredients.
  • In a shallow saucepan, melt the butter and oil together. Add the orzo and stir continuously over medium heat until the pasta turns a dark golden color. Be careful and keep stirring so the butter and orzo don't burn.
  • Add the uncooked rice and stir thoroughly until the grains are coated with the oil. Add the chicken broth, salt, and pepper, and then bring to a boil. If you are using chicken bouillon in place of stock, cut down on or omit the salt.
  • Cover and reduce the heat to low. Let the rice slowly simmer until the liquid is absorbed, 20 minutes.
  • Without removing the cover, take the pan from the heat and put it aside to cool down for 5 minutes, keeping the lid on at all times. If too much condensation forms on the inside of the lid, open it and cover the top of the pan with a few paper towels, then replace the lid. This will absorb excess moisture and allow the rice to continue steaming at an even pace.
  • Before serving, open the lid and gently stir the rice to loosen the bottom and separate the grains.
  • You can use a small dessert bowl or ramekin as a mold to ​give it that signature rice pilaf look. Fill the bowl with the rice and use the back of a spoon to pack it down tightly. Invert the bowl onto a serving plate. The pilaf will pop out and should remain in the molded shape.

Nutrition Facts : Calories 84 kcal, Carbohydrate 9 g, Cholesterol 7 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 421 mg, Sugar 0 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g

SAVORY TURKISH PILAF



Savory Turkish Pilaf image

I love this recipe for company--I've been making it for decades, but can't remember where I originally got it. It cooks on the stove but I like to serve it in a baked bean crock I own. Sauteing the raw rice in the same butter you sauteed the lamb in BEFORE you cook the rice enhances the flavor somehow. A real treat if you like lamb!

Provided by echo echo

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup butter
1/2 lb boneless lamb, cut in julienne strips
3 medium onions, chopped
1/4 cup walnut pieces
2 cups uncooked rice
1 large tomatoes, fresh or 1 large canned tomato, peeled,seeded & chopped
1/4 cup raisins
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon sage
1/4 teaspoon allspice
4 cups boiling beef bouillon or 4 cups water
1 teaspoon chopped parsley or 1 teaspoon mint (optional)

Steps:

  • Heat the butter over medium heat and sauté the lamb until brown.
  • Remove the meat from pan and keep hot.
  • In the same butter, cook the onion until it is soft but not brown.
  • Add the nuts and rice and cook for 5 minutes, stirring constantly.
  • Add the tomato through the bouillon; the dish will sizzle.
  • Stir and cover tightly.
  • Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
  • Return the lamb to the rice and heat thoroughly.
  • Let stand, covered, in a warm place 15 minutes without cooking.
  • Sprinkle on parsley or mint.

Nutrition Facts : Calories 495.3, Fat 20, SaturatedFat 9.1, Cholesterol 48.1, Sodium 1762.2, Carbohydrate 65.4, Fiber 2.7, Sugar 7.8, Protein 13.4

TURKISH PILAF



Turkish Pilaf image

Did you know that authentic Turkish rice pilaf is supposed to be a bit sticky? Well, it is. So, for a nice change of pace, give this one a try. Posted for ZWT 6.

Provided by JackieOhNo

Categories     Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup butter
1 cup diced green bell pepper
1 cup sliced mushrooms (about 4 oz.)
1 large tomatoes, cubed (about 1-1/4 cups)
1 cup uncooked long-grain rice or 1 cup uncooked whole grain rice
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 (10 1/2 ounce) can condensed chicken broth
3/4 cup water

Steps:

  • In a medium-sized saucepan, melt the butter over medium-high heat. Add the green pepper and mushrooms and saute for 5 minutes. Add the remaining ingredients, stirring until blended. Bring to a boil, then reduce the heat to low. Simmer, covered, for 30 minutes or until all the liquid has evaporated.

Nutrition Facts : Calories 318.9, Fat 12.9, SaturatedFat 7.7, Cholesterol 31.3, Sodium 1204.6, Carbohydrate 42.4, Fiber 2.1, Sugar 2.8, Protein 8.5

SAVORY RICE PILAF



Savory Rice Pilaf image

Nice side dish served with Chicken or Pork Chops. Not sure of where I got the recipe. Found it in my notes on my desk.

Provided by Marsha D.

Categories     White Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups white rice (Minute Rice)
1 cup frozen green pea
1 (4 ounce) can sliced mushrooms, drained
1 (10 1/2 ounce) can chicken broth
2 tablespoons butter
1 small onion, chopped

Steps:

  • In a large saucepan add butter and onion.
  • Saute together until tender.
  • Add chicken broth,mushrooms and peas.
  • Stir and bring to a boil.
  • Stir in Minute made rice, cover pan and remove from heat. Let Stand 5 minutes
  • Stir with fork and serve.

TURKISH SHRIMP PILAF



Turkish Shrimp Pilaf image

Make and share this Turkish Shrimp Pilaf recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

4 tablespoons olive oil
1 onion, finely chopped
2 large red bell peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 1/2 cups brown rice, raw (12oz)
1 teaspoon ground allspice
1 teaspoon ground cumin
2 teaspoons dried mint or 2 teaspoons dried basil
8 ounces cooked peeled shrimp, thawed if frozen
3 tablespoons currants
sea salt
ground black pepper
2 lemons, juice of
1/2 cup fresh parsley, finely chopped
salad greens, to serve with

Steps:

  • Heat the oil in a large nonstick fry pan.
  • Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned.
  • Add the rice, spices and mint or basil.
  • Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice.
  • Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it.
  • Add the shrimp, currants and a little salt and pepper to taste.
  • Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley.
  • Serve pilaf warm or cold with salad greens.

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