Savory Turkish Pilaf Food

SEHRIYELI PILAV: TURKISH-STYLE RICE PILAF WITH ORZO

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.

SAVORY TURKISH PILAF

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.

TURKISH PILAF

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.

SAVORY RICE PILAF

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

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.