Turkish Rice Pilaf With Vermicelli Recipes

RICE PILAF WITH VERMICELLI

Steps:

• Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
• Bring 3 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat 1 1/2 tablespoons butter in large saucepan over medium heat until foam begins to subside; add vermicelli and cook, stirring occasionally, until browned, about 3 minutes.
• Remove to small bowl and set aside. Add remaining 1 1/2 tablespoons butter to pan and heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add garlic, cumin, coriander, and allspice to sautéed onion; cook until fragrant, about 30 seconds longer.
• Add vermicelli and rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

VERMICELLI RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat. Add vermicelli; cook and stir 4-5 minutes or until golden brown. Add rice, broth, water, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until rice is tender. Remove from heat; let stand, covered, 5 minutes., Fluff with a fork. If desired, top with chives.

TURKISH PILAF WITH VERMICELLI (SEHRIYELI PILAV)

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.