This is a staple dish in Turkey. I’d go to a restaurant, eat a bowlful and wonder, “how do they do it?”. A quick search on the Internet produced this recipe, which resulted in a definite success. Kristian hasn’t been feeling well these last couple of days, so I had to cook only very plain foods for him. But plain rice doesn’t have to be boring. This version is so delicious that I eat it just by itself. Binnur’s recipe says you can cook it with either broth or water. I’ve only tried with broth, since I have it available in my freezer. I’ve been cooking rice for so long, both in a pot and in a rice cooker, that it amazes me that there is yet another way of cooking it that produces such excellent results. I’m afraid I won’t go back to regular rice again. Lastly, orzo here is optional. Pilaf is great even without it.
– 3/4 cup long-grain rice
– 3 tbsp orzo
– 1 tbsp Ghee
– 1 cup low sodium vegetable broth
– 1/2 tsp salt
– a pinch of black pepper
Rinse rice a few times with warm water. Pour boiling water over it to cover and let sit for 15 minutes then drain. In a medium saucepan heat orzo over medium heat stirring frequently for about 3 minutes, until orzo starts to brown. Add Ghee and rice and cook for another 3 minutes. Add hot broth, salt and pepper, bring to a boil, reduce heat, cover and simmer until all broth is absorbed. Remove pan from heat, open the lid, put a clean kitchen towel on top of the pot and then put the lid over it. Let sit for 5 minutes. Fluff with fork and serve.