Best Savory Turkish Pilaf Recipes

TURKISH PILAF

Turkish Pilaf image

Did you know that authentic Turkish rice pilaf is supposed to be a bit sticky? Well, it is. So, for a nice change of pace, give this one a try. Posted for ZWT 6.

Provided by JackieOhNo

Categories Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter
1 cup diced green bell pepper
1 cup sliced mushrooms (about 4 oz.)
1 large tomatoes, cubed (about 1-1/4 cups)
1 cup uncooked long-grain rice or 1 cup uncooked whole grain rice
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 (10 1/2 ounce) can condensed chicken broth
3/4 cup water

Steps:

In a medium-sized saucepan, melt the butter over medium-high heat. Add the green pepper and mushrooms and saute for 5 minutes. Add the remaining ingredients, stirring until blended. Bring to a boil, then reduce the heat to low. Simmer, covered, for 30 minutes or until all the liquid has evaporated.

Nutrition Facts : Calories 318.9, Fat 12.9, SaturatedFat 7.7, Cholesterol 31.3, Sodium 1204.6, Carbohydrate 42.4, Fiber 2.1, Sugar 2.8, Protein 8.5

SAVORY TURKISH PILAF

Savory Turkish Pilaf image

I love this recipe for company--I've been making it for decades, but can't remember where I originally got it. It cooks on the stove but I like to serve it in a baked bean crock I own. Sauteing the raw rice in the same butter you sauteed the lamb in BEFORE you cook the rice enhances the flavor somehow. A real treat if you like lamb!

Provided by echo echo

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
1/2 lb boneless lamb, cut in julienne strips
3 medium onions, chopped
1/4 cup walnut pieces
2 cups uncooked rice
1 large tomatoes, fresh or 1 large canned tomato, peeled,seeded & chopped
1/4 cup raisins
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon sage
1/4 teaspoon allspice
4 cups boiling beef bouillon or 4 cups water
1 teaspoon chopped parsley or 1 teaspoon mint (optional)

Steps:

Heat the butter over medium heat and sauté the lamb until brown.
Remove the meat from pan and keep hot.
In the same butter, cook the onion until it is soft but not brown.
Add the nuts and rice and cook for 5 minutes, stirring constantly.
Add the tomato through the bouillon; the dish will sizzle.
Stir and cover tightly.
Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
Return the lamb to the rice and heat thoroughly.
Let stand, covered, in a warm place 15 minutes without cooking.
Sprinkle on parsley or mint.

Nutrition Facts : Calories 495.3, Fat 20, SaturatedFat 9.1, Cholesterol 48.1, Sodium 1762.2, Carbohydrate 65.4, Fiber 2.7, Sugar 7.8, Protein 13.4

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