Nov
22
2009
Pilaf is a meal that comes to our table very often to accompany main courses. It is very easy and quick to cook, delicious and satisfying yet you should know some hints to cook it properly.
Ingredients for 4 persons:
4 dl rice
1 tbsp vermicelli
1 tbsp butter
6 dl hot water
Salt
Directions:
Put the rice in hot water for few minutes. Strain the water and wash it with cold water once more, then strain the water again
Melt the butter in a casserole
Add vermicelli and lightly brown them in butter
Add the rice and stir over medium heat for few minutes
Add hot water and salt
Stir once more and cover
Let it boil on high heat
When it starts boiling, turn down the heat to low.
When the rice absorbs all the water, turn heat off.
Open the cover, put 1-2 paper towel sheets over the casserole and let it rest for about 20 minutes before you serve it.
Enjoy!
A.
Pilaf is a meal that comes to our table very often to accompany main courses. It is very easy and quick to cook, delicious and satisfying yet you should know some hints to cook it properly.
Ingredients for 4 persons:
4 dl rice
1 tbsp vermicelli
1 tbsp butter
6 dl hot water
Salt
Directions:
- Put the rice in hot water for few minutes. Strain the water and wash it with cold water once more, then strain the water again
- Melt the butter in a casserole
- Add vermicelli and lightly brown them in butter
- Add the rice and stir over medium heat for few minutes
- Add hot water and salt
- Stir once more and cover
- Let it boil on high heat
- When it starts boiling, turn down the heat to low.
- When the rice absorbs all the water, turn heat off.
- Open the cover, put 1-2 paper towel sheets over the casserole and let it rest for about 20 minutes before you serve it.
Enjoy!
A.
2 comments | tags: rice, veggie | posted in Pilafs, Recipes
Oct
3
2009
Turkish: Patatesli Bulgur
During a hiking trip a friend introduced us to this version of the traditional Bulgur Pilaf, and as a big fan of potato – I loved it. In this recipe I have also included sucuk [Wikipedia], a spicy sausage from the Middle East, which can probably be replaced by any sausage you like. I prefer it without though (just replace the sausage by 1-2 potatoes).
Ingredients for 4 persons:
1 onion
oil for frying
2 tbsp Turkish tomato paste **
3 potatoes (middle size)
10 cm sucuk
4 dl bulgur
6 dl water
1 vegetable stock
salt
black pepper
parsley
chili
** (substitute: grid a tomato, add some chili and reduce the added water by ½dl)
Directions:
- Chop the onion finely and fry in a bit of oil.
- While the onion is frying on low heat, cut the potatoes into dices (2 cm).
- Add the potato to the frying onion and continue with the sausage.
- Cut the sausage into small dices (½-1 cm) and add. Lightly fry.
- Add the tomato paste and stir for a couple of minutes.
- Add the bulgur and mix well.
- Add water and the vegetable stock. Cover and let it boil. Open up after a while, just to mix in the vegetable stock. Cover again and let it boil on low heat until bulgur soaks all water and both potato and bulgur is soft.
- Add some black pepper and parsley.
- Turn off the stove and cover the pot with a towel and let it wait for 5-10 minutes.
- Add salt and chili pepper according to taste.
Preferably served with yogurt. You may garnish with fresh parsley, or mint. A light salad next to it won’t be wrong.
M
COMMENT(s) HERE! | tags: bulgur, potato | posted in Pilafs, Recipes
Feb
25
2009
Turkish: Bulgur Pilavi
Here is an other tasty Turkish food. Bulgur is a common ingredient in Turkish, Middle Eastern, Indian and Mediterranean dishes. The Turkish name (bulgur pilavi) indicates that this is a kind of rice but it is, in fact, wheat. We usually eat Bulgur with pickled vegetables.
Ingredients for 4 persons:
2 onions
4-5 green pepper
2-3 tbsp butter
(or olive oil)
4 tomatoes
1 tbsp Turkish tomato paste (not a must)
4 dl bulgur
6 dl boiled water
1 tsp salt
Directions:
- Chop the onions and peppers, and fry them with olive oil (or butter).
- Chop the tomatoes finely and add in the pot. Stir for 5 minutes. If you have, add Turkish tomato paste and stir for 2 more minutes.
- Add boiled water and salt. Cover and let it boil on low heat until bulgur soaks all water and is soft.
- Turn off the stove and cover the pot with a towel and let it wait for 5-10 minutes.
- You may garnish with fresh parsley, or mint.
Have some pickled vegetables next to it.
Enjoy!
A.
COMMENT(s) HERE! | tags: bulgur, veggie | posted in Pilafs, Recipes
