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Rice Turkish Pilaf
 
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SERGEN
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Sun Apr 08, 2007 4:25 pm    Post subject: Turkish Pilaf Reply with quote

Turkish Pilaf

Ingredients :

1/4 cup Butter
1 med -sized green bell
Pepper -- diced
1 cup Sliced mushrooms -- (about 2 5 Ounces)
1 1/2 cup Tomato -- cubed
1 cup Rice -- whole or long-grain
1 tsp Garlic powder
1 tsp Salt
1/2 tsp Black pepper
1 can (10 5z)
3/4 cup Water
Chicken broth -- condensed

Method :

* In a medium 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 water has evaporated.
* Yield: 4-6 servings

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SERGEN
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Sun Apr 08, 2007 4:30 pm    Post subject: Pilav (Steamed Sauted Rice) Reply with quote

Pilav (Steamed Sauted Rice)

Ingredients :

2 tbl Butter
4 tbl Butter, melted
1 cup Rice, white, long or medium grain, uncooked
2 cup Chicken stock, fresh or can
1/2 tsp Salt
Black pepper, freshly ground

Method :

* In a heavy 2 to 3 quart saucepan, melt the 2 tablespoons of butter over moderate heat. when the foam begins to subside, add the rice and stir for 2 or 3 minutes until all the grains are evenly coated. Do not let the rice brown. Pour in the stock, add the salt and a few grindings of pepper, and bring to a boil, stirring constantly. Cover the pan and reduce the heat to its lowest point. Simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite.
* Pour in the 4 tablespoons of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand at room temperature for about 20 minutes before serving.

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SERGEN
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Wed Apr 11, 2007 2:41 pm    Post subject: Turkish Pilaf Reply with quote

Turkish Pilaf

Ingredients :

2 1/2 tbl Oil
2 cup Long-grain rice
1 qt Water
1/2 tsp Salt
1/4 cup Split blanched almonds
1/4 cup Shelled pistachio nuts
1/4 cup Golden raisins
1/4 cup Chopped dried apricots

Method :

* *Ms. Bacon suggests that the rice be rinsed first in order to remove excess starch.
* Heat 2 tbsp of the oil in large saucepan over high heat. Add the rice and cook, stirring constantly, stirring constantly with a wooden spoon, until all the grains are coated. Add water and salt and cover the pan witha cloth, then with the lid. Reduce the heat to a simmer and cook for 15 minutes.
* Meanwhile, toast the almonds in a dry, nonstick skillet. When they start tto give off their characteristic aroma- in about 5 minutes- they are ready. Remove the rice from the heat; it should have absorbed all the liquid. If not, return the rice to the heat uncovered for a few minutes to finish evaporation. Transfer the rice to a large bowl and stir in the almonds, pistachios, raisins and apricots.
* Serve the rice heaped in a mound on a serving platter; or press it into a ring mold brushed with oil, then unmold to give rice an attractive shape on a platter. Decorate with sprigs of fresg greens, such as coriander leaves, watercress or mache.
* NOTES: Serve this dish lukewarm or cold. this dish is commonly served on Friday nights and festivals.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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