Turkish Rice Pilaf (Sehriyeli Pilav)
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
50 mins
-
Servings
4 people
-
Calories
400 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean, Turkish
Turkish Rice Pilaf (Sehriyeli Pilav)
Report
This buttery and fluffy Turkish Rice Pilaf with Orzo (Sehriyeli Pilav) is a great side dish that goes perfectly with roast meats, stews, or casseroles.
Share:
Ingredients
- 2½ tablespoon butter (50 grams)
- 50 g orzo
- 2 cups rice (baldo or tosya) (or 400 grams)
- 3 cups vegetable stock, chicken stock, beef stock or water (or 600 ml)
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2-3 drops lemon juice
- ¼ teaspoon sugar
Add to Shopping List
Instructions
- Soak the rice in warm salted water for 20 minutes (optional).
- Wash the rice in a sieve under running cold water until the water from the rice runs clear, and let it drain.
- Heat a pan over medium heat and melt the butter.
- Add orzo and saute until golden brown, then add the rice with the salt, and sauté for a few minutes until the rice is dry.
- Add the liquid to the rice along with the pepper, lemon juice, and sugar. Increase the amount of the liquid to 4 cups (800 ml) if not soaking the rice.
- Mix them all gently and let it simmer on low heat with the lid off for 15 to 20 minutes, until the rice absorbed the liquid.
- When cooked, let it rest for 15 minutes without opening the lid.
- Fluff the rice gently with a fork before serving.
Equipments used:
Notes
- Using the right type of rice for a good pilaf is crucial- Baldo - chubby, short-grain rice grown in Turkey is the best option.
- Place the rice in a sieve and wash it under running cold water until the water from the rice runs clear. This is an essential step for a fluffy-flaky texture.
- Adjust the amount of the stock - The amount of stock you add to the rice depends on the type of rice you are using. This recipe works great with baldo rice but if you use a different type of rice, apply the amount of stock stated on the packaging.
- Increase the amount of the liquid to 4 cups (800 ml) if you didn't soak the rice in advance.
- When you add the stock to the rice, stir just enough to combine and don't open the lid while cooking.
- Be patient before serving the rice! - When the rice is cooked, let it rest for 10 minutes with the lid on. Cover with a clean kitchen towel or cloth to keep it warm. Gently fluff the rice with a fork before serving.
Nutrition Information
Show Details
Calories
400kcal
(20%)
Carbohydrates
86g
(29%)
Protein
9g
(18%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
1011mg
(42%)
Potassium
149mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
392IU
(8%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 86g | 29% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1011mg | 42% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
