SIMPLE BUT TASTY RICE AND BULGUR PILAF RECIPES

Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home

SIMPLE BUT TASTY RICE AND BULGUR PILAF RECIPES

Music: Gaziantep Yolunda - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you two simple pilaf recipes, takes about 5 minutes to prepare, then easy to cook. If you need to make a tasty side dish but don't have much time, then these recipes are might be for you. I use hot water in the recipe, but you can also use chicken stock for its amazing flavor, if you have on hand. Just be careful when adding salt to a dish, where using stock.

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Rice pilaf recipe starts at 0.30, and Bulgur pilaf is at 3.08.

INGREDIENTS FOR SIMPLE RICE PILAF (2-3 servings)
1 cup long-grain white rice
2 cups hot water (or chicken stock)
2 tbsp vermicelli
1 tbsp lemon juice
1 tbsp olive oil
1 real tablespoonful cubed butter
1/2 tsp or to taste salt
A pinch of white pepper
A pinch of granulated sugar

DIRECTIONS
Rinse the rice thoroughly under cold water and drain.
Squeeze 1 tbsp lemon juice on top, mix, set aside.
Heat 1 tbsp olive oil, over medium low heat, in a large-medium size pan.
Add 2 tbsp vermicelli, and sautee until golden brown, stirring occasionally.
Add the rice, mix.
Sprinkle salt, white pepper and a pinch of sugar on top.
Add butter and mix until melted.
Add 2 cups hot water (or chicken stock).
Cook for about 30 seconds over medium heat, stirring constantly.
Check the seasoning, then reduce heat to the lowest possible setting.
Cover and cook until the water is absorbed and the rice is tender, for about 12-14 minutes.
Check to see if all of the water is absorbed, then turn off the heat.
Cover with paper towels then the lid, let rest for about 10 minutes.
Mix gently and serve.

INGREDIENTS FOR SIMPLE BULGUR PILAF (2-3 servings)
1 cup coarse bulgur
2 - 1/4 cups hot water (or chicken stock)
1 tbsp olive oil
1 real tablespoonful cubed butter
1 tbsp tomato paste
1 tsp sweet paprika
1/2 tsp or to taste salt
A pinch of black pepper
A pinch of granulated sugar

DIRECTIONS
Rinse the bulgur thoroughly under cold water, drain and set aside.
Heat olive oil and butter in a large-medium size pan, over medium low heat.
Add sweet paprika and cook for about 1 minute, stirring constantly.
Add tomato paste, mix well.
Add 1/4 cup water, mix.
Add bulgur and mix well.
Sprinkle salt, black pepper and a pinch of sugar on top, mix.
Add 2 cups hot water (or chicken stock).
Cook for about 30 seconds over medium heat, stirring constantly.
Check the seasoning, then reduce heat to the lowest possible setting.
Cover and cook until the water is absorbed and the bulgur is tender, for about 12-14 minutes.
Check to see if all of the water is absorbed, then turn off the heat.
Cover with paper towels then the lid, let rest for about 10 minutes.
Mix gently and serve.
Make sure to add a small splash of water, before reheating the pilafs.

READY :) Thank You For Watching!
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