Turkish Pilaf With Saffron Goji Berries Recipes

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TURKISH PILAF

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



Turkish Pilaf image

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

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

SAVORY TURKISH PILAF

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



Savory Turkish Pilaf image

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

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)

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