Savory Turkish Pilaf
Recipe: #15535
November 03, 2014
Categories: Lamb/Mutton, Rice, White Rice, Middle Eastern, Potluck, Sunday Dinner, Gluten-Free, No Eggs, more
"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!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (384.5 g)
- Calories 425.5
- Total Fat - 28.8 g
- Saturated Fat - 10.2 g
- Cholesterol - 47.9 mg
- Sodium - 1433.1 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 2.1 g
- Sugars - 7.6 g
- Protein - 10.1 g
- Calcium - 60.8 mg
- Iron - 1.7 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the butter over medium heat and sauté the lamb until brown.
Step 2
Remove the meat from pan and keep hot.
Step 3
In the same butter, cook the onion until it is soft but not brown.
Step 4
Add the nuts and rice and cook for 5 minutes, stirring constantly.
Step 5
Add the tomato through the bouillon; the dish will sizzle.
Step 6
Stir and cover tightly.
Step 7
Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
Step 8
Return the lamb to the rice and heat thoroughly.
Step 9
Let stand, covered, in a warm place 15 minutes without cooking.
Step 10
Sprinkle on parsley or mint.
Tips
No special items needed.
0 Reviews
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