Pilaf With Tomato Turkish Style Domatesli Pilav Recipes

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.

Steps:

• Preheat oven to 375 degrees. Heat stock in a medium saucepan over medium-low heat; season with salt and pepper.
• Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add onions and a pinch of salt; cook, covered, until translucent, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in carrots, celery, and remaining tablespoon oil; season with salt and pepper; cook for 2 minutes. Stir in cumin and oregano. Add white wine; increase heat to medium-high. Cook until almost all of liquid is evaporated, 3 to 4 minutes. Stir in tomatoes; reduce heat to medium. Season with salt and pepper; cook for 2 minutes. Stir in turkey and rice.
• Add heated stock to pot; bring to a boil. Season with salt and pepper. Stir in peas; simmer until rice is just covered with liquid. Cover, and transfer to oven. Bake for 20 to 25 minutes. Let stand, covered, for 5 minutes. Fluff rice with a fork. Stir in parsley. Serve immediately.

Steps:

• Wash rice until water runs clear.
• Drain well.
• Heat olive oil in a pan and add drained basmati and pine nuts.
• Stir over medium heat for 5 minutes.
• Add stock and salt to taste.
• Check until boiling then reduce heat, cover and simmer 15 minutes and check to gauge when cooked.
• Turn off heat, place paper towels over rim of pan and replace lid tightly.
• Leave at least 10 minutes before removing lid. May be left up to 30 minutes without spoiling, depending of course on the quality of the grain.
• Fluff with fork and serve, or spoon into an oiled mould, press firmly and unmould onto serving dish.

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.

Steps:

• Place rice in a bowl, add 1 tablespoon salt, and cover with hot water; stir and let sit until cooled; drain and set aside.
• In a heavy skillet, cook tomatoes in butter, stirring over medium heat, until it forms a paste, about 30 minutes.
• Add broth, salt and pepper to taste, and simmer for 2 minutes.
• Add rice, stir once, cover and cook on high heat, without stirring, for 5 minutes.
• Reduce heat to low and cook until rice absorbs all the broth, about 15 minutes; remove from heat.
• Uncover, place a napkin over saucepan, replace cover, and leave in a warm place for 40 minutes before serving.