Yogurt Marinated Shish Kebobs

Turkish Rice Pilaf

There are a ton of different pilafs from a ton of countries – and most of them rely on method and a few aromatics, maybe a handful of herbs and a few spices.  Most don’t take but a minute or two more time than a boxed version – Turkish Rice Pilaf will take about 25 minutes.

Turkish Rice Pilaf

Turkish Rice Pilaf

Speaking of boxed rice, I’m not sure why so many boxed rices are so popular – their flavors are odd and they usually cost a lot more than buying your rice and doctoring it up.  This is a simple pilaf – made to go with Yogurt Marinated Shish Kebabs – I didn’t want any additional flavors to compete with the rest of the meal – but take a look at Put Your Own Spin on It, below for some additional ideas.

As simple as it is, though, this pilaf has a slight nutty flavor and an added richness from the broth that won’t be apparent until you taste it. Trust me, it’s almost addictive.

This Turkish style pilaf has a light, fluffy texture that comes from the method – have a clean kitchen towel ready (something that for some reason always seems to be in short supply at my house – thanks, child number two, for always using my towels for some nefarious purpose of your own!  That’s what rags are for!) and be sure to rinse your rice.

Yogurt Marinated Shish Kebobs with the Turkish Rice peeping out - the rice was browned a bit more, here.

Yogurt Marinated Shish Kebobs with the Turkish Rice peeping out – the rice was browned a bit more, here.

Turkish Rice Pilaf

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 cup rice
  • 2 cups water or broth (broth preferred)
  • 1 tablespoon olive oil
  • salt to taste

Rinse rice in cold water several times, strain.

Heat oil in saucepan, add drained rice and saute until rice is very slighty browned.

Add water or broth, bring to a simmer.  Cover and simmer 15 minutes.

Remove from heat and place a clean towel over the pan, then replace the lid.  Let sit for 10 minutes.

from the kitchen of www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.

Nutrition: 

Cal 205, cal from fat 32, % from fat 16%; tot fat 3.66g; sat fat .54g; chol 0; sod 4.11mg; tot carb 39g; fib 0g; sug 0g; prot 3.22g

Put Your Own Spin on It:

  • You could certainly add aromatics to this – onion sautéed before the rice is added, some green pepper or chives at the end.
  • You could add in slivered almonds, finely diced apricots or whatever suits your fancy.
  • This could be spiced with your favorites – turmeric, a little cayenne.
  • Vary the broth for different flavors.

Turkish Rice Pilaf made May, 2012.

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One thought on “Turkish Rice Pilaf

  1. Pingback: Lentil and Rice Pilaf with Caramelized Onion « jittery cook

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