Turkish Pilaf with French Countryside Seasoning
Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients:
1 cup long-grain rice (e.g., jasmine or basmati), rinsed and drained
2 tablespoons butter or olive oil
1/3 cup orzo
2 teaspoons French Countryside seasoning
2 cups chicken or vegetable stock
1 bay leaf (optional)
1/2 teaspoon salt (adjust based on the stock's saltiness)
1/4 teaspoon black pepper
Instructions:
Heat butter or olive oil in a medium saucepan over medium heat. Add the orzo and sauté, stirring frequently, until golden brown.
Add the rice to the pan and sauté for 2 minutes to coat the grains in the butter and lightly toast them.
Stir in the French Countryside seasoning, ensuring the rice and orzo are evenly coated.
Pour in the stock, add the bay leaf (if using), and season with salt and pepper. Stir once and bring to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15 minutes or until the liquid is absorbed.
Remove from heat and let the pilaf rest, covered, for 10 minutes. Fluff with a fork before serving.
Serve alongside grilled meats or roasted vegetables for a complete meal.
Greek Pilaf with French Countryside Seasoning
Servings: 4 Prep Time: 10 minutes Cook Time: 30 minutes
Ingredients:
1 cup medium-grain rice (e.g., arborio or Carolina rice)
2 tablespoons olive oil
1 small onion, finely chopped
2 teaspoons French Countryside seasoning
2 1/4 cups chicken or vegetable stock
Juice of 1/2 lemon
1/2 teaspoon salt (adjust based on the stock's saltiness)
1/4 teaspoon black pepper
Fresh parsley or dill, chopped (for garnish)
Instructions:
Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the rice and sauté for 1–2 minutes to coat the grains in the oil.
Add the French Countryside seasoning, stirring well to distribute the herbs and spices evenly.
Pour in the stock, lemon juice, salt, and pepper. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Once the liquid is absorbed and the rice is tender, remove from heat. Let the pilaf rest, covered, for 5 minutes.
Fluff with a fork, garnish with fresh parsley or dill, and serve as a side dish with roasted lamb or grilled fish.

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