Are you uninterested in plain boiled rice? Add a few aptitudes on your meat and fowl menus with this clean and tasty recipe for classic Turkish rice pilaf.
Rice pilaf is well-known all over the globe and served in some of the best restaurants as an aspect dish to rooster or pink meats. In Turkey, pilav (pee-LAHV) is the phrase used to explain not only one, however, an entire array of dishes made with rice.
This specific pilaf is cooked with butter, oil, and orzo. It’s a nice facet to serve with grilled meats, stewed dishes, and everywhere you would serve undeniable rice. If you want to transform it into an entree, attempt a Turkish rice pilaf with chook and chickpeas.
1 tablespoon butter or margarine
1 tablespoon cooking oil
2 tablespoons orzo pasta
1 cup rice (Baldo or Calrose)
2 cups chicken broth
Salt (to taste)
Black pepper (to taste)
Steps to Make It
Gather the ingredients.
In a shallow saucepan, melt the butter and oil together. Once melted, add the orzo pasta 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 oil has worked its way through all the grains. Add your chicken broth and spices and bring to a boil. If you are using chicken bouillon in place of stock, cut down or omit the salt.
Cover and reduce the heat. Let the rice slowly simmer until the liquid disappears.
Without removing the cover, take the pan from the heat and put it aside to cool down. Keep the top on at all times while the rice cools. Note: 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 close the lid over them. 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 as a mold to give it that signature rice pilaf look. Fill the bowl and pack down the warm rice with the back of a spoon. Invert the bowl onto a serving plate. The pilaf will pop out in the shape of the bowl.
Serve and enjoy!