turkish style
rice pilaf
This recipe is truly one of my favorites of all time . It is very easy to make and it is ready in 30 minutes . The toasted noodles give it and nutty taste that compliments the aromatic Jasmine rice so well I can't even explain well how delicious it is. The only way you'll understand is by trying it hehehe..... It can be easily made vegan by using butter substitute and vegetable bouillion . I hope you enjoy my version and make it for loved ones ;)
kosher style | vegan option
serves 6-8
INGREDIENTS
INSTRUCTIONS
4 CUPS JASMINE RICE
4 CUPS WATER
2 TBLSP. CHICKEN BASE
OR
1 CUBE VEGETABLE BOUILLION
2 TBLSP. GRASS FED BUTTER OR
VEGAN SUBSTITUTE
2 TBLSP. EXTRA VIRGIN OLIVE OIL
1 TBLSP. HIMALAYAN PINK SALT
1/4 CUP CRUSHED VERMICHELLI NOODLES
1. PREPARE YOUR INGREDIENTS
2. IN A MEDIUM HEATED POT; ADD THE BUTTER AND OLIVE OIL .
3. ONCE MELTED , ADD THE VERMICHELLI NOODLES . COOK UNTIL GOLDEN BROWN ( FOR ABOUT 2-3 MINUTES). THIS IS IMPORTANT : DON'T GO ANYWHERE DURING THIS STEP, BECAUSE IT GOES FROM TOASTED TO BURNED IN NO TIME JIJIJI...
4. ADD THE RICE AND MIX UNTIL WELL COMBINED.
5. ADD THE CHICKEN BASE OR VEGETABLE BOUILLION (IF IT IS A BOUILLION DISSOLVE IT FIRST ).
6. ADD THE WATER AND SALT, THEN GIVE IT A MIX.
7. COVER AND COOK AT A BIT LESS THAN MEDIUM FOR 15 - 20 MINUTES DEPENDING ON YOUR STOVE (FOR EXAMPLE : IF YOUR STOVE GOES UP TO TEN THEN COOK IT AT NUMBER 4 ) UNTIL THE LIQUID IS COMPLETELY ABSORBED .
8. ONCE THE LIQUID IS ABSORBED , START TURNING THE RICE UPSIDE DOWN BY SECTIONS USING THE BIGGEST COOKING SPOON YOU HAVE IN YOUR KITCHEN.
9. ONCE THE RICE IS TURNED ; ARRANGE IT LIKE A "MOUNTAIN". THEN LOWER THE HEAT TO LOW OR IF YOUR STOVE HAS NUMBERS TURN TO TWO . COVER TO FINISH COOKING.
10. COOK IN THE LOW HEAT FOR 10 MINUTES AND TURN OFF. FLUFF THE RICE WITH A FORK TO LOOSEN AND ENJOY ;)