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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Made this up the other night. Turkish Rice-a-Roni! The Ankara city treat!! Ingredients:
3 tablespoons butter (not margarine) |
1 cup long grain basmati rice |
1/2 cup uncooked orzo pasta (or 1/2 cup uncooked spaghetti or spaghettini) |
1/2 cup leeks, thinly sliced or 1/2 cup yellow onion, diced small |
1 cinnamon stick |
1/4 teaspoon ground allspice |
1 medium tomato, chopped small |
3 cups vegetable broth or 3 cups chicken broth |
1 tablespoon butter (not margarine) |
2 tablespoons slivered almonds or 2 tablespoons pistachios |
3 tablespoons raisins |
2 tablespoons dried apricots, cut up into small pieces |
2 tablespoons fresh parsley, minced |
1 tablespoon fresh mint leaves, minced |
salt, to taste |
fresh cracked black pepper |
Directions:
1. NOTE: If using spaghetti, break up the strands into small 1/4 pieces using a rolling pin.
2. Heat up 3 tablespoons of butter on medium heat until the butter smells nutty but NOT burnt.
3. Sautè the rice with the orzo, leek (or onion), cinnamon stick and allspice until rice grains and pasta glisten and are lightly browned, about 5 minutes.
4. Stir in the tomato and broth; bring to a boil.
5. Lower heat to simmer, cover and cook for 18-20 minutes or until liquid is absorbed.
6. Meanwhile, heat the remaining 1 tablespoon of butter on low-medium heat and lightly toast the almonds.
7. Stir in the raisins and dried apricots, stirring until dried fruit is very slightly plump. This will only take a minute.
8. Set the almond/dried fruit mixture aside.
9. Once the rice is done cooking, stir in the almond/dried fruit, parsley and mint.
10. Season with salt and pepper, to taste. Remove cinnamon stick before serving.
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