Welcome to my favorite family recipes, and some of my own discoveries. All of the recipes published here will be “tried and true”. I grew up with many of these recipes. My mom is a very good cook. We were a working class family, but we always had good food. Nothing fancy, but everything was good. I will also be sharing Mom’s best cake recipes.
Sunday, January 20, 2013
Turkish-Style Rice Pilaf
lived in Turkey for 3 ½ years, and definitely enjoyed the food.One of the basic Turkish staples is rice
pilaf, which reminds me a lot of rice-a-roni in the way it is prepared.I cook pilaf fairly often, because it goes
well with lots of dishes.I like it with
Turkish dishes like Shepherd Salad, Green Beans, and Tavas (stews).I also like it with a zucchini and beef dish
that I make, and in La Madeline’s Tomato Basil Soup.
Ingredients for Rice
cup Uncle Ben’s converted rice, long grain
cup medium grain rice, such as Hindoe
cup small pasta
cup olive oil
bouillon powder or paste
1.Pour olive oil in large pot, like a Dutch
oven.Heat over medium high until
2.Add pasta, like Mexican fideo, ½” pieces of
spaghetti, tiny stars, orzo, or other small pasta.
3.Stir frequently to prevent burning.When pasta starts to brown, add butter.Don’t add butter too soon, as it burns
easily.The pilaf would be fantastic
with the pasta cooked exclusively in butter, but that would be tricky to
accomplish.Cook pasta until
4.Measure and rinse rice.I do not use a strainer, so some water
remains.I like the texture of the
medium grain rice, but the pilaf tends to get gummy if using only medium
grain.The long grain Uncle Ben’s rice
helps prevent the pilaf from getting gummy.
5.Add rice, water, and chicken bouillon to
6.Cover and cook on medium for 25 minutes or
until water is absorbed.Best not to
peek, which I would not do until at least 20 minutes.If rice is still “wet”, cover and continue to
cook over slightly lowered heat.When
cook time is complete, stir to fluff.