Turkish Rice Pilaf With Orzo Recipes

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TURKISH RICE PILAF WITH ORZO



Turkish Rice Pilaf with Orzo image

This stovetop Turkish Rice Pilaf with Orzo is a delicious and easy side dish that goes with just about any meal. With only a handful of ingredients, you can make this restaurant style Pilaf at home! It is incredibly simple to make at home and tastes so much better than the boxed version. Tender, fluffy rice, golden, nutty orzo, and plenty of butter. All cooked together with broth/stock. Serve this Turkish Rice Pilaf with just about anything.

Provided by Claire | Sprinkle and Sprouts

Categories     Side

Time 35m

Number Of Ingredients 10

1 cup rice (- see note 1)
2 ½ cups vegetable broth (- see note 2)
1 tbsp oil
2 tbsp butter
½ cup orzo
1 onion (- see note 3)
1 garlic clove
1 tsp salt
¼ tsp pepper
2 tsp lemon juice

Steps:

  • Rinse the rice in cold water at least three times to remove any excess starch. (see note 4)
  • Pour your broth into a small pan and heat until simmering. Or microwave it until steaming hot.
  • Place a large skillet (one with a lid) or shallow pan (again with a lid) over medium heat.
  • Add the butter and oil to the skillet to melt.
  • Add in the orzo, stir to coat well, then cook the pasta for 4-5 minutes, stirring occasionally, until well browned.
  • While the pasta is cooking, peel and finely chop the onion and garlic.
  • Reduce the heat under the skillet, then add the onion to the pasta and saute gently for 4 minutes.
  • Add the garlic and the rice and stir together until the rice is bright white.
  • Add the hot broth, salt, and pepper and bring to a simmer.
  • Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
  • Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
  • Sprinkle the finished pilaf with lemon juice and serve.

Nutrition Facts : Calories 341 kcal, Carbohydrate 56 g, Protein 6 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 524 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

TURKISH PILAF WITH VERMICELLI (SEHRIYELI PILAV)



Turkish Pilaf With Vermicelli (Sehriyeli Pilav) image

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

1 cup long grain rice
1 tablespoon butter
1 tablespoon oil
2 tablespoons vermicelli or 2 tablespoons orzo pasta
1 1/2-2 cups hot water (explained below) or 1 1/2-2 cups chicken stock (explained below)
also you can add 1 cube of chicken bouillon to hot water
1 teaspoon salt

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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