Friday, December 20, 2013

Turkish Rice Pilaf

There's a charcoal chicken takeaway place just up the road from where I live and I love eating the rice that is served with the chicken. Wanting to recreate the meal at home one day, I had a go at making my own Turkish rice pilaf. I'm not sure how authentic this Turkish rice pilaf recipe is but it tastes pretty similar to the take away place and was quite easy to whip up.


1 cup basmati rice
 cup risoni pasta
2 cups chicken stock
Olive oil
¼ teaspoon salt
¼ teaspoon onion powder

  1. Drizzle 1 tablespoon or so of olive oil in a saucepan. Heat over medium-high heat and add the risoni when the oil has warmed up. Sautee the risoni until it browns.
  2. Add the rice and combine until everything is coated with the oil and toast together for about a minute. Add the stock (there will be a sizzle and steam) and a generous pinch of salt, bring to a boil, and cover. Drop the stove to very low and let cook for 20 minutes. Do not lift the cover to stir or even check progress.
  3. Once the 20 minutes has passed, uncover and stir the rice. If it still has some liquid in it, leave the cover off and keep over low heat, stirring frequently until it has evaporated. Drizzle over a tablespoon or so of olive oil. Serve.

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