The World Vegetarian Cookbook/1999

Turkish Pilaf
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 10 to 15 minutes 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2-1/2 tbsps oil 2 cups long-grain rice 1 quart water
1/2 tsp salt 1/4 cup split blanched almonds 1/4 cup shelled pistachio nuts
1/4 cup golden raisins 1/4 cup chopped dried apricots



1 Heat 2 tablespoons of the oil in a large saucepan over high heat. Add the rice and cook, stirring constantly with a wooden spoon, until all the grains are coated.
2 Add water and salt and cover the pan with a cloth, then with the lid. Reduce the heat to a simmer and cook for 15 minutes.
3 Meanwhile, toast the almonds in a dry, nonstick skillet. When they start to give off their characteristic aroma (after about 5 minutes), they are ready.
4 Remove the rice from the heat; it should have absorbed all the liquid. If not, return rice to the heat, uncovered, for a few minutes to finish evaporation. Transfer rice to a large bowl and stir in the almonds, pistachios, raisins, and apricots.
5 Serve the rice heaped in a mound on a serving platter, or press it into a ring mold brushed with oil, then unmold to give rice an attractive shape on a platter.

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