TURKISH WEDDING PILAF (DUGUN PILAV)
A nice simple and tasty pilaf. I sometimes use chicken stock in replacment of the meat one. It's a must to use basmati! Very good with Braised Lamb (Tas Kebap). Basically the recipe from The Complete Middle East Cookbook by Tess Mallos
Provided by UmmBinat
Categories Long Grain Rice
Time 30m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash rice until water runs clear.
- Drain well.
- Heat olive oil in a pan and add drained basmati and pine nuts.
- Stir over medium heat for 5 minutes.
- Add stock and salt to taste.
- Check until boiling then reduce heat, cover and simmer 15 minutes and check to gauge when cooked.
- Turn off heat, place paper towels over rim of pan and replace lid tightly.
- Leave at least 10 minutes before removing lid. May be left up to 30 minutes without spoiling, depending of course on the quality of the grain.
- Fluff with fork and serve, or spoon into an oiled mould, press firmly and unmould onto serving dish.
Nutrition Facts : Calories 373.1, Fat 14.5, SaturatedFat 1.8, Sodium 5.2, Carbohydrate 54.7, Fiber 2.7, Sugar 0.9, Protein 6.7
TURKISH PILAF
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
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
PILAF WITH TOMATO TURKISH-STYLE (DOMATESLI PILAV)
A very simple tomato-based rice side dish recipe from Turkey. From turkishcookbook.com. A flavorful, freshly picked from the garden, preferably organic tomato works best for this recipe. *Update* 17 June 2011: Last week I prepared this substituting quinoa for the rice. Rinse the quinoa first as directed in Step #1 and proceed with recipe as written. The quinoa was completely cooked and liquid evaporated in about 25 minutes.
Provided by COOKGIRl
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain the rice in a fine mesh strainer for 1 full minute under cold water. Set aside to drain. This is best done first thing in the early part of the day.
- Grate the tomato into a glass measuring cup. I used a cheese grater and grated the toms down to their skin, then discarded.
- Add enough water to the tomato to equal 2 cups.
- Pour the mixture into a medium sized pot; add the butter and salt.
- Bring to boil and stir in the rice.
- Cover and cook on low heat. This will take about 15-20 minutes. If for some reason the rice starts to dry out, add about 1/4 cup more water and cook an additional 5-10 minutes.
- Transfer to a serving bowl and garnish with *fresh* parsley. This side dish works well and is a perfect accompaniment to a heavily seasoned/more intensely flavored main dish because the flavors won't compete.
Nutrition Facts : Calories 204.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 30.9, Carbohydrate 39.5, Fiber 1.8, Sugar 1.2, Protein 3.6
ARMENIAN WEDDING PILAF
This is my favorite type of pilaf similar to what my mother makes. You can customize it to your own taste.
Provided by Brian121
Categories European
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Put rice and broth into a pot and bring to a boil. Reduce the heat to simmer. Cover until the liquid is gone (about 20 min).
- In a saute pan, melt the butter and add the dried fruit and nuts. Be careful not to burn the butter.
- When the rice is done, put it in a large bowl and top it with the fruit and nut mixture.
- Optionally, you may want to toast the nuts in a dry pan to help bring out more of their flavor.
Nutrition Facts : Calories 189.7, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 88.2, Carbohydrate 23.5, Fiber 0.5, Protein 2.3
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