Turkish Pilaf With Tomato Recipes
PILAF WITH TOMATO TURKISH-STYLE (DOMATESLI PILAV)
A very simple tomato-based rice side dish recipe from Turkey. From turkishcookbook.com. A flavorful, freshly picked from the garden, preferably organic tomato works best for this recipe. *Update* 17 June 2011: Last week I prepared this substituting quinoa for the rice. Rinse the quinoa first as directed in Step #1 and proceed with recipe as written. The quinoa was completely cooked and liquid evaporated in about 25 minutes.
Provided by COOKGIRl
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain the rice in a fine mesh strainer for 1 full minute under cold water. Set aside to drain. This is best done first thing in the early part of the day.
- Grate the tomato into a glass measuring cup. I used a cheese grater and grated the toms down to their skin, then discarded.
- Add enough water to the tomato to equal 2 cups.
- Pour the mixture into a medium sized pot; add the butter and salt.
- Bring to boil and stir in the rice.
- Cover and cook on low heat. This will take about 15-20 minutes. If for some reason the rice starts to dry out, add about 1/4 cup more water and cook an additional 5-10 minutes.
- Transfer to a serving bowl and garnish with *fresh* parsley. This side dish works well and is a perfect accompaniment to a heavily seasoned/more intensely flavored main dish because the flavors won't compete.
Nutrition Facts : Calories 204.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 30.9, Carbohydrate 39.5, Fiber 1.8, Sugar 1.2, Protein 3.6
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
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
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
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
TURKISH PILAF WITH TOMATO
This is a wonderful, mild pilaf made with tomato juice and optional cinnamon. The handkerchief steaming is what makes it authentically Turkish. Because of the steaming, the cook time is 30 minutes longer than just cooking the rice. Cook time also includes cooling time for rinse water.
Provided by sugarpea
Categories Long Grain Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the rice and salt in a small bowl and pour in boiling water to cover; set aside until water cools; drain, wash with cold water and drain again.
- Bring butter, tomato juice, salt to taste and optional cinnamon stick if desired, to boil in a heavy saucepan; add rice, stir, cover and boil for 2 minutes.
- Lower heat and simmer rice until all the liquid is absorbed; turn off the heat, cover the pan with a clean handkerchief or kitchen towel, replace the cover and set aside for 30 minutes before serving.
Nutrition Facts : Calories 214.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 910.9, Carbohydrate 42.1, Fiber 1.1, Sugar 4.4, Protein 4.2
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