Turkish Wedding Pilaf Dugun Pilav Recipes

Steps:

• Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
• Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat.
• Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice.
• Let the pilaf stand for about 5-10 minutes before serving.
• Pilaf goes well with any kind of dish.
• P.S: You can also add 1 tsp of lemon juice with the water, to make the pilaf shine.

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 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.

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.

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.