SEHRIYELI PILAV: TURKISH-STYLE RICE PILAF WITH ORZO
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
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
TURKISH PILAV (RICE)
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
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
TURKISH PILAF WITH VERMICELLI (SEHRIYELI PILAV)
Posting for ZWT6 North Africa/Middle East region. From www.turkishfoodandrecipes.com If using Vermicelli break into 2 inch pieces.
Provided by Papa D 1946-2012
Categories Long Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
- Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat.
- Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice.
- Let the pilaf stand for about 5-10 minutes before serving.
- Pilaf goes well with any kind of dish.
- P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.
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